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Skin life blog

Mature Skins:
Cook recipes to reach a beautiful skin

Salmon with dill and pink peppercorns, corn salad with clementines, avocado and nuts

For 2 people:

  • 2 salmon steaks 100g each
  • 1 lemon
  • 10 pink peppercorns
  • 1/2 teaspoon of chopped dill
  • 1 pinch of salt
  • 2 bowls (capacity 200ml)

For the salad

  • 4 handfuls of corn salad
  • 1 clementine
  • 1 avocado
  • 10 hazelnuts

For seasoning

  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 large tablespoon of balsamic vinegar
  • 3 tablespoons canola oil

Preheat the oven to 180 ° C.

Cut each piece of salmon in two. Remove any edges. Put in a bowl the two halves, one on the other. Salt, add half the peppercorns coarsely chopped, a small slice of lemon, a pinch of chopped dill and close.

Do the same in the other bowl. Close the bowls (not tightly, just need to cover) and bake for 18 to 20 minutes (adjusted according to the thickness of the piece).

Meanwhile, prepare the salad dressing: In a bowl, add a pinch of salt, a pinch of pepper, big tablespoon of balsamic vinegar and 3 tablespoons of canola oil. Slightly emulsify.

Coarsely chop the hazelnuts. Wash and drain the salad. Remove the skin and the core of the avocado, cut into pieces and lemon slightly (to prevent blackening). Peel the clementines. Separate prune and remove very small white filaments.

When ready to serve, season the various salad ingredients with the sauce made earlier.

Remove the salmon from the oven

Bon Appétit !

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