We've had a series of pieces about how good different oils are for you skin. Of course, a really healthy oil is one you can find in that superfood, salmon. So for something different this time around, we're sharing one of our favourite recipes that not only tastes great, but helps keep your complexion well-nourished and helps prevent it from drying out and breaking out.
Salmon Salad with Honey Mustard Vinaigrette
For the salmon:
4 x 160g-180g salmon fillets, deboned
Extra virgin olive oil
Salt and pepper
For the dressing:
¼ cup olive oil
¼ cup white wine vinegar
2 tablespoons low fat Greek yogurt
1 tablespoon honey
1½ tablespoons Dijon mustard
Salt and pepper, to taste
For the salad:
Mixed salad greens and/or lettuce (about 500g)
4 hardboiled eggs, peeled
1-2 ripe avocados
Thinly sliced red onion
Sliced or quartered grape or cherry tomatoes
Preheat oven to 180C. Line a baking sheet with foil.
Place the salmon fillets on the baking sheet skin side down. Brush top lightly with olive oil and season with salt and pepper.
Bake for 12-15 minutes.
For the salad dressing, combine oil, vinegar, yogurt, honey, and mustard in a small bowl.
Whisk rapidly until well combined and emulsified. Season with salt and pepper.
Slice the hardboiled eggs and the avocados.
Plate portions of salad greens on salad plates and top with egg, avocado, tomatoes and red onion.
Remove the salmon fillets from the skin and place on top of salads. Flake or slice gently.
Drizzle lightly with the mustard vinaigrette.