Before you choose your beauty product, consider your skin type. Here’s what to look out for.
Ingredients and Method
Before you choose your beauty product, consider your skin type. Here’s what to look out for.
SERVES 4
Nutritional content per serving:
1 2760kJ | 47g Carbohydrate | 26g Protein | 39g Fat | 6.7g Fibre
Ingredients:
80 ml dry sherry
80 ml soya sauce
15 ml ginger, grated
10 ml sugar
10 ml lemon juice
4 salmon fillets, skin on
100 ml olive oil
Juice of 2 grapefruit
2 grapefruit, peeled and cut into segments
4 oranges, peeled and sliced into rounds
250 g cooked beetroot, cut into wedges
15 ml black or white sesame seeds
100 g (2 packets) mixed baby leaves
Salt and pepper to taste
Instructions:
Stir the sherry, soya sauce, ginger, sugar and lemon juice together until combined. Place the salmon in a shallow dish and pour mixture over it and marinate for 1 hour.
Make the vinaigrette by whisking the olive oil and grapefruit juice together and season. Combine the grapefruit, orange and beetroot and dress with the vinaigrette. Heat the grill. Remove the salmon from the marinade and place on a lightly greased baking tray. Sprinkle the sesame seeds on top to form a light crust. Place under the grill for 7 minutes until firm to the touch and pink in the middle. Remove and serve with the salad.
