Recipe: The Superfood Baked Potato ~ Lincoln Heights

Now that's a fully loaded potato! Baked potatoes are great in anyone's diet, but this masterpiece of mealtime might just earn the title 'Superfood'! Check out "Recipe: The Superfood Baked Potato"

The Superfood Baked Potato

Serves 4

4 large baking potatoes, about 3 1/2 pounds
Olive oil
Salt and freshly ground black pepper

For the salmon:
1/2 pound salmon, preferably wild-caught
1/2 teaspoon green tea leaves
2 cups hot water, about 160°F - 170°F
1 teaspoon light soy sauce
1 teaspoon rice vinegar

For the braised kale:
10 ounces chopped kale
2 teaspoons coconut oil
4 garlic cloves, minced
1 inch fresh ginger, peeled and minced
1 lemon, juiced
2 tablespoons water

For the yogurt:
1/2 teaspoon turmeric
2 tablespoons boiling water
1 teaspoon maple syrup
3/4 cup yogurt

For the toppings:
2 tablespoons white or golden quinoa
2 tablespoons flax seed
1/2 cup pomegranate arils

To roast the potatoes: Preheat the oven to 425°F. Clean the potatoes thoroughly and pierce several times with a fork. Rub lightly with olive oil and sprinkle with salt and pepper. Place in a foil-lined baking pan and roast for 50 to 60 minutes or until the potato can be easily pierced with a fork all the way to the center. Flip the potatoes once or twice during baking.

To marinate and cook the salmon: Pat the salmon dry and remove any visible pin bones. Steep the tea leaves in the hot water for 5 minutes, then strain them out and stir the soy sauce and rice vinegar in to the green tea. Pour it into a deep dish, such as an 8x8 pan, and place the salmon in it, skin up. Put in the fridge for 30 minutes or until you’re ready to cook it.

In the last 20 minutes of baking the potatoes, remove the salmon from the marinade and pat dry. Sprinkle lightly with salt and pepper, and roast, skin-down, in the upper third of the oven for 12 minutes or until it can easily be flaked with a fork. Remove from the oven, remove the skin, and shred the cooked salmon for serving.

To make the braised kale: Wash the chopped kale thoroughly then pat dry. Over medium heat, heat the coconut oil in a deep sauté pan or wok large enough to hold the kale. Add the minced garlic and ginger and cook, stirring constantly, for 1 minute or until fragrant. Add the kale in big handfuls, stirring to wilt down a handful before adding the next, if necessary. Sprinkle salt and pepper over the kale and stir. Pour in the lemon juice and water, cover the pan, and cook for 10 minutes or until the kale is cooked and tender but still toothsome. Taste and season with additional salt and pepper if necessary.

To make the turmeric yogurt: Whisk the turmeric into the boiling water, then whisk in the maple syrup. Whisk into the yogurt, making sure the turmeric is completely stirred in.

To make the popped quinoa: Heat a deep pan over medium heat. Add 2 tablespoons quinoa and cook undisturbed for 1 minute or until you hear a tiny pop. The quinoa will not pop up like popcorn, but it will bounce in the pan and the kernel will expand slightly. Shake the pan and watch for all the seeds to pop lightly and turn a darker golden color. Remove and cool. Popped quinoa can be stored in an airtight container for up to 2 weeks.

To serve: Split a baked potato down the center and top with the turmeric yogurt, kale, salmon, popped quinoa, flax seeds, and pomegranate arils.