THE right stuff is salmon in a spud. That's the recipe requested by Carol Tanaka of Oahu - salmon stuffed potatoes. Recipes follow from the Alaska Seafood Marketing Institute and the Washington State Potato Commission. Stuff it!
The lowly spud sports an elegant salmon filling
Contrary to old kitchen rules that one doesn't boil a baking potato or bake a boiling potato, experts say switching varieties is now politically correct.
Don Odiorne of the Idaho Potato Commission said, "We don't recommend using foil at all. A potato is mostly water and, by wrapping it in foil to cook, you're trapping the water inside and steaming the inside. The result will be a moist interior and a wet, soggy skin."
A 5-1/2 ounce baked potato without toppings contains about 120 calories and no fat. It provides 40 percent of the Recommended Daily Value of vitamin C, and 20 percent of potassium. Texas A&M University research shows that potatoes are second only to broccoli as a source of disease-preventing antioxidants.
Store potatoes in a cool, dark, well-ventilated space; 45 to 50 degrees is ideal. Do not refrigerate potatoes or expose to light for an extended period, which causes them to turn green and bitter.
"A Passion for Potatoes" by Lydie Marshall (HarperPerennial, $13) tells how to get a perfect baked potato: Scrub potatoes under cold running water. Pat dry and brush lightly with oil. Place on a rack fitted in a broiler pan. Bake for 30 minutes on the oven's middle shelf. Then, puncture the potato skins all over, letting the steam escape. Bake for 30 minutes more. Eat immediately.
(From Alaska Seafood Marketing Institute) Microwave Salmon Stuffed Potatoes
1 can (7-1/2 ounces) Alaska salmon
4 baking potatoes, about 7 ounces each
1 cup shredded Monterey Jack cheese
1/4 cup milk
1 egg, beaten
2 tablespoons margarine
2 tablespoons minced onions
2 tablespoons diced green chiles
1/8 teaspoon black pepper
Drain and flake salmon. Set aside. Pierce potato skins several times with a fork. Place in microwave oven. Cook on high power 20 minutes or until tender, turning halfway through. Cut a slice off the top of each potato. Scoop out inside, leaving 1/4-inch shell; set aside.
Blend potato pulp with 1/2 cup cheese, flaked salmon and remaining ingredients. Spoon mixture into potato shells. Microwave on high power 4 to 5 minutes or until heated through. Sprinkle with remaining cheese and microwave on high power, 45 seconds or until cheese is melted. Makes 4 servings.
Approximate nutritional analysis per serving: 469 calories, 18 grams fat, 110 milligrams cholesterol, 599 milligrams sodium. *
Salmon Curry Potato Topper
(From Washington State Potato Commission)1/2 cup sliced onion
1 clove garlic, minced
2 tablespoons canola oil
1 package (16 ounces) frozen broccoli, cauliflower and carrot mixture, thawed
1 cup chopped apple
3 or 4 teaspoons curry powder
1/4 teaspoon ground cumin
3/4 cup EACH water and dry white wine
2 tablespoons cornstarch
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1 can (15-1/2 ounces) salmon, drained and flaked
6 russet potatoes (8 ounces each), baked
Saute onion and garlic in oil; add vegetables, apple, curry and cumin. Cook until heated through. Add water, wine, cornstarch, lemon juice and peel. Cook until thickened. Remove from heat and toss in salmon. Slit hot potatoes lengthwise and gently squeeze from the bottom. Top with salmon mixture. Makes 6 servings.
