Beautiful skin is also made in the kitchen
You have just celebrated your fifties beautifully, but your skin has felt tight for a while. Morning and night, you pamper it in your bathroom with special anti-aging products (serums and face creams for mature skin). But this fight against sagging skin and epidermal dryness, associated with menopause, can also take on a more epicurean form with little dishes you can cook up that focus on those famous foods that are rich in essential fatty acids.
A closer look at salmon and its omega-3s
Salmon is the star when it comes to its content of omega-3s, those famous fatty acids that soften the skin and restore its tone. Well-known for years, omega-3s were placed back at the forefront by David Servan Schreiber for their stress-fighting and cholesterol-reducing properties as well as their skin-moisturizing benefits.
We asked blogger Papilles et Pupilles for her favorite recipe for soothing mature skin. Her answer? Salmon with dill and pink pepper and mâche salad with clementines, avocado, and hazelnuts
In your own kitchen, you will need (for 2 people):
- 2 salmon fillets (organic is better) 100 g each
- 1 lemon
- 10 pink peppercorns
- 1/2 teaspoon of chopped dill
- 1 pinch of salt
- 2 glass jars (volume of 200 mL)
For the salad:
- 4 handfuls of mâche greens
- 1 clementine
- 1 avocado
- 10 hazelnuts
For the dressing:
- 1 pinch of salt
- 1 pinch of pepper
- 1 tablespoon of balsamic vinegar
- 3 tablespoons of canola oil
Preheat the oven to 180°C.
Cut each salmon filet in two. Remove any bones. Place the 2 halves in a jar, one on top of the other. Add the salt and half of the pink peppercorns, coarsely ground, with a small slice of lemon, and a pinch of chopped dill. Then close the jar.
Prepare the other jar the same way. Close the jars (not so that they are airtight, they just need to be covered) and put them in the oven to cook for 18 to 20 minutes (adjust according to the thickness of the pieces)
While the salmon is cooking, prepare the salad dressing: in a bowl, add a pinch of salt, a pinch of pepper, the tablespoon of balsamic vinegar and the 3 tablespoons of canola oil. Mix until just blended.
Coarsely grind the hazelnuts. Wash and spin the greens. Remove the skin and the pit of the avocado. Cut into pieces and mix with a little lemon (to keep them from turning black). Peel the clementine. Separate the pieces and be sure to remove all of the pith.
Dress the salad and its various ingredients with the prepared dressing just before serving.