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.

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

 

Ingredients

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

 

Directions

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.  

Fancy Fish Sticks

 

Everyone will like these tasty "of the sea" morsels.

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

Ingredients

2 lbs. white fish, such as halibut, flounder or cod

2 eggs

2 Tbsp. Ocean's Balance Kelp Purée

1-1/2 cups Italian flavored bread crumbs

Canola oil for frying

Directions

Step 1

Using a sharp knife, cut fish into rectangular logs, trying to maintain an even thickness (trim off very thin end pieces), approximately 2-inches long and 1-inch wide.  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.

Serve with Ocean Mayonnaise or Ocean Cocktail Sauce for an extra dose of the sea! 

 

Pairs with: A frosty pale ale. 🍺

Seaweed Sloppy Joes

 

This all-time American classic just got a whole lot tastier...

 
 
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⏲️  Prep Time: 5 minutes Cooking Time: 45 minutes  Serves: 6 

 

Ingredients

1 medium onion diced

2 cloves garlic, minced

2 Tbsp. canola oil

1 lb. ground beef, 90% lean

3 Tbsp. tomato paste

2 Tbsp. water

1/3-cup Worcestershire sauce

5 Tbsp. Ocean's Balance Kelp Purée

Salt & Ground pepper

6 toasted hamburger buns

Directions

Step 1

Heat canola oil in large sauté pan over medium heat. Add onions; cook for 5 minutes or until soft. Stir in garlic; cook one minute more.

Step 2

Add meat and brown, breaking up larger pieces with a wooden spoon, approximately 7 minutes.   

Step 3

Add tomato paste and water, stirring until completely dissolved. Add Worcestershire sauce, Kelp Purée and pepper; stir until thoroughly incorporated. Cook on medium heat for 10 minutes; reduce heat to low and cook an additional 20 minutes until liquid has cooked down to a thick sauce.

Step 4

Serve immediately on toasted buns.  

(Hint: they're even better the next day.)

 

 

Pairs with:  A hoppy IPA microbrew of your choice. 🍺

Mussels Sautéed in White Wine, Butter & Kelp

 

The flavors of the ocean combine deliciously in this simple dish that's sure to become a regular on the dinner table.

 
 
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⏲️  Prep Time: 10 minutes Cooking Time: 15 minutes  Serves: 4 as an appetizer

 

Ingredients

4 garlic cloves, finely minced

3 Tbsp. olive oil

1/2-cup dry white wine (Pinot Grigio or Sauvignon Blanc)

4 Tbsp. (1/2-stick) salted butter

1/2-cup chicken broth

3 Tbsp. chopped fresh parsley

2 Tbsp. lemon juice

3 Tbsp. Ocean's Balance Kelp Purée

1 (2 lb.) bag mussels, rinsed, scrubbed clean, and beards removed

Plenty of crunchy baguette slices for dipping!

 

Directions

Step 1

In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 2 minutes, being careful not to let the garlic turn brown.

Step 2

Pour in white wine, cook for two minutes. Stir in butter, chicken broth and 1 tablespoon of the chopped parsley; cook for another 5 minutes. Add lemon juice and kelp; stir until well combined  

Step 3

Raise heat to medium high, add mussels and stir to coat them with the sauce. Cover the sauté pan and continue cooking for 7 to 9 minutes, stirring occasionally, until the mussels are open. Taste the sauce and adjust seasoning as necessary. Remove any unopened mussels.

Step 4

Pour into a large, shallow serving bowl, top with remaining parsley. Serve with baguette slices.

 

 

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

Beet Burgers

 

Savory and sweet combine for a beautiful main course dish.

 
 
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⏲️  Prep Time: 30 minutes Cooking Time: 30 minutes

Makes:  6 to 8 burgers  

Ingredients

3 large beets (approximately 1 lb.)

1-/2 cup uncooked brown rice

1 medium yellow onion, diced

4 cloves garlic, minced

2 Tbsp. cider vinegar

1/4 cup rolled oats

2 (15.5 oz) cans black beans

1/4 cup prunes, chopped

1 Tbsp. olive oil

3 tsp. paprika

2 tsp. cumin

1 tsp. coriander

1/2 tsp. dried thyme

1/2 cup Ocean's Balance Kelp Purée

Salt & Pepper

Directions

Step 1

Roast beets at 400 degrees, wrapped in foil for about an hour, until soft. Remove from foil and allow to cool. Remove skin (you should be able to rub it off with your fingers). 

Step 2

Cook brown rice until slightly overcooked, but not mushy.

Step 3

Sauté the onion in olive oil and a dash of salt until golden and slightly charred, approximately 10-12 minutes. Add garlic; cook until fragrant, about 30 seconds.  Add cider vinegar; stir until evaporated.  Remove pan from heat.

Step 4

Process oats in a food processor to achieve a flour.  Remove from the processor; set aside.

Step 5

Drain and rinse 1 can of beans; put in food processor along with chopped prunes.  Pulse until beans are roughly chopped.

Step 6

Grate roasted beets using larger holes.  Press grated beets in a colander to remove as much liquid as possible. 

Step 7

Combine beets, rice, bean and prune mixture, second can of beans and onion mixture.  Sprinkle with olive oil.  Add spices and kelp purée. Mix by hand; add salt and pepper to taste.  Add oatmeal flour and mix by hand until combined. Shape into burgers.

Step 8

Heat 2 Tbsp. of olive oil over medium-high heat in a heavy-bottomed sauté pan.  Cook burgers 2-3 minutes on each side until slightly brown. Reduce heat to low, cook 3-4 minutes more (to ensure the middle is cooked).  Serve with sautéed green beans, a chopped kale salad or on a toasted bun.  Melted cheddar cheese on top of the burger is also very good!
 

Recipe courtesy of Pratt Olson

 

Pairs with: A lemony white beer 🍺

Chicken Nuggets of the Sea

 

An innovative twist on surf 'n turf.

 
 
 

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

Ingredients

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

Directions

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. 🍺

Torta Verde

 

Lisa learned how to make this in Italy years ago. It's been updated for Maine. 

 
 
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⏲️ Prep: 45 minutes ⏲️ Cook: 1 hour Serves: 6 

Ingredients

1 large onion, chopped

1 clove garlic, minced

Olive oil for cooking

2 lbs. spinach, washed, chopped and salted (chopped kale may also be added to the spinach for extra green color)

2 to 3 cups chicken or vegetable broth, simmering

¾-cup of risotto rice (Arborio)

4 eggs

4 Tablespoons Ocean’s Balance Kelp Purée

4 Tablespoons grated Parmigiano-Reggiano cheese

Spice mixture – equal parts nutmeg, basil and oregano

Salt

Seasoned Italian breadcrumbs

Directions

Step 1

Preheat oven to 350 degrees. Butter a pie plate and then coat bottom and sides with breadcrumbs.

Step 2

In a large sauté pan, cook the onion in a few tablespoons of olive oil over medium heat until limp, then add the garlic and cook a minute longer. Add the spinach and cook, stirring occasionally, until wilted. Add the rice and stir well.

Step 3

When the edges of the rice grains are translucent, add a ladle of hot broth and stir until absorbed. Keep cooking for 10 minutes, adding more broth as it is absorbed, and stirring constantly. The rice should be a bit hard. Cool.

Step 4

In a separate bowl, combine eggs, Kelp Purée, cheese and a tablespoon of the spice mixture. Add to spinach and rice mixture; stir well to blend all ingredients.

Step 5

Pour mixture into buttered and crumbed pie plate. Sprinkle with breadcrumbs, a few pinches of the spice mixture, and a few small pats of butter. Bake for approximately one hour, or until set. Allow to rest for 15 minutes before serving.

Serve with a grated carrot salad for a colorful and delicious meal.

Note:  This is a gluten-free recipe as long as gluten-free bread crumbs are used.

Pairs with: 

🍷 Italian wines such as Barbera d'Asti or Montepulciano d'Abruzzo.