Kids love it!

Kelp-Rubbed Broiled Salmon


Our good friend Chef Louis Pickens of Black Betty's Bistro created this scrumptious dish for his School Lunch Program.  We watched the kids at La Petite École lick their plates clean! It's sure to become a regular in your meal line-up.


⏲️  Prep Time: 5 minutes Cooking Time: 10 minutes  Serves:  4



1-1/2 lbs. thick-cut salmon pieces

1/2 tsp. onion powder

1/2 tsp. each salt & white pepper

2-3 Tbsp. Ocean's Balance Kelp Purée

1 Tbsp. raw sugar (Turbinado)

2 Tbsps. chopped fresh parsley



Step 1

Preheat oven to broil. 

Step 2

Sprinkle onion powder, salt and white pepper on salmon pieces. Spread Kelp Purée over entire surface. Sprinkle with sugar and parsley.

Step 3

Place salmon pieces skin-side down on baking sheet. Place under broiler and cook for 10 minutes until the surface of the salmon is browned, the edges are slightly charred, but fish is still soft to touch.

Serve with buttery mashed potatoes and sautéed broccoli.




Pairs with:  Crisp white wine such as Pinot Grigio, Chablis or Sauvignon Blanc.  

Sea Fudge


Trust us: this sweet and savory dessert is like nothing you've ever tasted before.


⏲️  Cooking Time: 20 minutes    Makes:  32 pieces of fudge  


1-1/3 cups of sugar

8 oz. mascarpone cream

7 Tbsp. Lyle's Golden Syrup

2 heaping  Tbsp. Ocean's Balance Kelp Purée


Step 1

Butter an 8"x8" pan.  Pour all the ingredients into a large sauce pan. Gently heat on low until the cream melts. 

Step 2

Once melted, raise heat to high and bring to a rolling boil.  Cover and boil for 3 minutes.  Remove the cover, and continue to cook for a few more minutes. To test whether the fudge is ready, drop a small amount into a cup of water. When this forms a soft ball, the fudge is ready. Remove from heat.   

Step 3

Beat the mixture by hand with a wooden spoon until it becomes quite thick, a bit grainy, and develops a sheen. This can take up to 10 minutes. 

Step 4

Pour the beaten fudge into the pan, spreading evenly and let sit for 30 minutes.  Score with a knife and allow it to set.  Store in an airtight container.


Great with: Black tea, whole milk or red wine :)

Chicken Nuggets of the Sea


An innovative twist on surf 'n turf.


⏲️ Prep: 10 minutes ⏲️ Cook: 20 minutes Serves: 4 


2 chicken breasts, trimmed

2 eggs

2 Tbsp. Ocean's Balance Kelp Purée

1-1/2 cups Italian flavored bread crumbs

Canola oil for frying


Step 1

Using a sharp knife, cut cubes into 1-1/2" cubes, trying to maintain an even thickness.  Arrange bread crumbs on one end of a large cutting board.

Step 2

Whisk together eggs and Ocean's Balalnce Kelp Purée in a large bowl until frothy. Dip chicken pieces in egg mixture, then roll in bread crumbs. Place breaded chicken pieces on other half of cutting board. 

Step 3

Heat approximately 1 cup of canola oil in a large frying pan. Working in batches, cook the chicken nuggets 4 to 5 minutes until brown. Adjust the heat if they are cooking too quickly, as you want to give the chicken enough time to cook without burning it. Drain on paper towels. Serve immediately.

Step 4

In a large mixing bowl, whisk eggs, garam masala (or nutmeg), salt, pepper and Ocean's Balance Kelp Purée until frothy.  Pour egg mixture evenly over leeks and cheese until you reach the top of the pie crust. Don't let the egg run over the side of the crust.

Try dipping the chicken nuggets in Ocean Mayonnaise for an extra creamy taste of the sea! 


Pairs with: Cold, hoppy beer. 🍺