Red Alaea Salt from Salts Worldwide is a traditional salt from Hawaii with a vibrant red color and unique flavor. It is ideal for use in a wide variety of dishes including meat, seafood, and vegetables. Because it is harvested in the traditional solar evaporation method, the trace minerals are still whole in the salt crystals. The brilliant red color comes from alaea, which is Hawaiian volcanic clay. This clay adds digestible dietary iron and other trace minerals to the salt, making it a healthy alternative to common table salt. Try Red Alaea Salt and Dandelion Greens!
In this dish, the Red Alaea Salt accents the sweet flavor of the trout and the bitter, yet succulent dandelion greens.
Ingredients for Fried Trout with Red Alaea Salt and Dandelion Greens
- Rinse the trout fillets under cold water. Pat each fillet dry.
- Add extra-virgin olive oil to heavy skillet. Heat on medium-high burner.
- Mix stone ground corn meal and Red Alaea Salt in a mixing bowl.
- Dredge each fillet into corn meal and salt mixture.
- Place the trout fillets into the skillet. Fry each side for 4 to 5 minutes or until the fish is golden brown and flakes easily with a fork. Remove fillets and set aside for plating.
- Toss dandelion greens into pan. Lightly saute greens for 1 to 2 minutes. Place a spoonful of greens onto each plate. Place one fillet onto each pile of greens.
- Garnish with 1/4 lemon
Place a dish of Red Alaea Salt on the table for guests to sprinkle onto their greens and fillets to taste. The red will accent the fresh dandelion greens and golden brown trout fillets beautifully. If dandelion greens aren’t available, you can use baby spinach, arugula, or even baby kale greens. For a vegetarian alternative , use portobello mushrooms sliced in 1/4 inch thick strips in place of the trout fillets.