Fried Salmon Tacos with Kelp Lime Aioli
It’s time to master the fish taco by combining two nutritious ingredients that support your health and the health of our oceans. Sustainable Salmon + Kelp!
This flavor combination spotlights clean, briny flavors from the sea while also offering a rich, buttery salmon experience. Easy to make and great for lunch or dinner!
Serves 4
1-1/2 pounds , Kvarøy Arctic Salmon, cut into sticks
Spiced fish breading mix
Peanut oil for frying
8, 8-inch corn tortillas, grilled
Kelp Lime Aioli, recipe to follow
Two limes, cut into wedges
Cole Slaw
Cilantro or cilantro microgreens
DIRECTIONS
Toss fish in a paper bag with spicy fish breading mix until well coated.
TIP: When frying the fish be sure to bread the fish while it is cold so the coating will stick. Place the breaded fish in the refrigerator while the oil is heating. The oil should be 375° F. when you add the cold fish. Do not overcrowd the pan, because the oil temperature should not dip below 350° F. Frying only tastes heavy and greasy when the oil used doesn’t remain at 350°F.
Heat the oil in a large heavy skillet to a depth of 1 inch. Fry the fish until crisp and well browned. Drain on paper towels and keep warm in the oven.
To assemble the tacos: Layer the Cole Slaw in the grilled tortilla. Place a piece of the salmon on top, drizzle with the kelp lime aioli and top with microgreens!
Kelp Lime Aioli
1 large egg
3/4 cup canola oil
1 teaspoon dijon mustard
2 tablespoons fresh lime juice
2 tablespoons Ocean's Balance Kelp Purée
1 teaspoon Kosher Salt
Freshly Ground Black Pepper, to taste
DIRECTIONS
Place egg and mustard in a blender. Blend on high to combine. Next, add the oil in a slow, thin stream until the aioli thickens. Stir in the lime juice, Ocean's Balance Kelp Purée, salt and pepper. Adjust seasoning. Serve over the tacos!
