Skincare Salad with Salmon Wafers
This ‘skincare’ salad brings together the big hitters for skin health: omega-3 fats from salmon, eggs and hemp seeds; natural prebiotics and probiotics from sauerkraut; and of course a host of vitamins and minerals from the greens.
It uses a couple of ingredients from recipes featured in What The Face! (mayo and sauerkraut), but if you haven’t made these, you can sub the mayo for extra virgin olive oil and source a good-quality unpasteurised sauerkraut from the market. If you can’t find baby gem lettuces, cos lettuce cut into bite-sized pieces is a good alternative.
Prep time: 20 minutes
Cook time: 20 minutes
- Carbs 3.1 g
- Protein 31.8 g
- Fat 52.4 g
- Energy 618 Cal (2586 kJ)
- 4 eggs
- 200g green beans, trimmed
- 100 mixed olives, pitted or pits removed
- 1 punnet (180–250 g) cherry tomatoes,halved or quartered
- ½ red onion, thinly sliced (optional)
- 2–3 baby gem lettuces, leaves removed
- 1 tbsp extra virgin olive oil
- 500g salmon, skin on (a single piece or a couple of fillets)
- ¼ cup mayonnaise (see pg. 200 of What The Face! or a non-seed oil store-bought version)
- ¼ cup soft herbs, chopped (predominantly dill; parsley and chives are good inclusions)
- 100g sauerkraut (see pg. 201 of What The Face! or store-bought)
Bring a pot of water to the boil. Using a dessert spoon, gently place the eggs in the water and cook gently for 6 minutes for soft-boiled, 12 minutes for hard-boiled or somewhere in between. Once cooked, transfer to a bowl and cool under cold running water.
Prepare the vegetables and set aside. You can eat the green beans raw, or cook them for 2 minutes in the egg pot or once the salmon has cooked in the pan.
Heat the oil in a large, non-stick frying pan over a medium-high heat. Place the salmon in the pan skin-side down and cook for 2–3 minutes. Flip the salmon over and cook for a further 1–3 minutes, depending on how thick your salmon is – the tail is quite a bit thinner than the part closer to the head, so the timing will vary quite a bit.
Remove the salmon from the pan and allow to rest on a plate, skin-side up. Carefully remove the skin and return it to the pan over a medium heat. Cook for 1–2 minutes on each side until crispy. Drain on kitchen paper.
Mix together the mayonnaise and herbs, and set aside. Peel the cooled eggs and slice them.
Arrange the salad vegetables on a platter or large plate. Flake the salmon over the salad and arrange slices of egg on top. Dot sauerkraut on top of the salad and drizzle with the herb dressing. Finish with the crispy salmon wafers on top.