Ingredients: (all ingredients should be at room temperature before starting)
Mix all ingredients in a deep bowl, except for oil.
With electric beater running at medium to high speed, very slowly pour thin stream of kelp infused oil over spinning beaters.
Continue until all oil is added to mix.
Continue to beat and then slowly add in the sunflower oil until the mixture begins to thicken.
This can take up to 10 minutes before desired consistency is reached.
Transfer to serving dish or covered jar for storage in fridge.
Preheat oven to 325 F (163 C).
Place salmon portions in small shallow casserole pan.
Pour juice of 1 lemon over portions.
Using a brush, lightly coat surface of salmon with Magellan kelp infused oil.
Season to taste with salt and pepper.
Sprinkle a pinch of kelp flakes on each portion.
Place in oven for 25 – 30 minutes.
Serve with your favorite vegetable and starch, and a dollop of fresh Magellan kelp mayonnaise.
Cook onion in butter until tender.
Add flour, Magellan kelp flakes and cook 2-3 minutes.
Add carrots, celery, potatoes, broth and bring to a boil.
Reduce heat and simmer for 10 minutes.
Stir in seafood and milk.
Cook until fish is fully cooked and flaky, and potatoes are tender, for about 20 minutes.
Stir and season with salt and pepper to taste.
Serve and garnish with sprig of fresh parsley in centre and pinch of kelp flakes sprinkled on surface.
Preheat oven to 375 F (191 C).
In small saucepan, melt butter and stir in garlic powder, chopped rosemary and kelp flakes.
Set aside on low heat.
Apply fresh ground pepper and salt to both sides of pork chops.
Oil coat a cast iron skillet and sear pork chops on medium high heat for 4 minutes each side.
Brush pork chops very liberally with butter mixture.
Place whole garlic cloves and rosemary in pan beside pork chops.
Cook 10 – 12 minutes and brush on butter mixture prior to plating with your favorite sides.