June 23, 2016

Eat your way to a healthier beard // Nº1

Welcome to a new blog series from The Brighton Beard Company; "Eat your way to a better beard". Each month we'll be featuring a recipe from all corners of the internet; chosen for its beard-health benefits. With meaty, meat-free and vegan recipes in the mix, there'll be something for every palate in the coming months.

You may be familiar with the notion that hair is technically dead but that’s no reason to neglect the poor thing. We quite often think of food as fuel but it’s so much more than that; what we eat has a direct influence on our appearance and we’re not just talking about excess body weight. Your skin and hair are tell-tale signs if you’re eating right, and there’s nothing like a glossy, thick beard to tell the world that you know your way around the kitchen. And who doesn’t love a beardy man with chef skills?!

This month’s salmon taco recipe is from wondrous food blog Tartlette. It’s a great recipe for summer as it’s light, fresh and easy to make; perfect post-gym or for having your pals over on the weekend. Cotija cheese can be a little tricky to find, so we like using feta as a substitute – and before you proclaim the ingredients sound too obscure, cilantro is just another name for coriander.

beard recipe

Salmon Tacos With Cilantro Avocado Cream

Makes 4 tacos:

Ingredients:

For the salmon tacos:

4 corn tortillas
2 teaspoon olive oil

1 pound fresh salmon, skin on (fillets or one 1-lb piece)

4 large or 8 small Bibb lettuce leaves

1/2 medium red onion, sliced

salt and pepper to taste
1/2 to 3/4 cup cotija cheese
1 jalapeno, thinly sliced
1/2 avocado cut up in small cubes

fresh cilantro to garnish

For the avocado cilantro cream:

1 ripe avocado, pitted and skinned

1 garlic clove

1/4 cup cilantro, roughly chopped

1 jalapeno, cut in half, stems and seeds removed

juice and zest of 1/2 a lime

1/2 cup creme fraiche

2 Tb to 1/4 cup heavy cream

Directions:

On a grill or in a skillet place on the stove on medium high heat, grill the tortillas until warm and just blistered on both sides. Remove from the heat, cover with foil and keep warm.

In a the olive oil in a skillet set over medium heat, add salmon fillet, skin down and let it get crispy for about 5 minutes. Cover with a lid and cook until the fish is cooked through about 8 to 10 minutes, depending on thickness.

Drain on paper towels. Remove the skin and discard. Flake the fish with your fingertips in medium large pieces. Set aside while you prepare the sauce.

In a food processor, place the avocado, garlic. cilantro jalapeno, lime zest and juice and process until smooth. Remove from food processor and place in a large bowl. Add the creme fraiche or sour cream and stir with a spoon. Add enough light cream or half&half to make it a drizzle consistency. Add salt and pepper to taste.

Assemble the tacos by layering one tortilla with one large or a couple of smaller Bibb lettuce leaves, a few pieces of salmon, cotija cheese, red onion slices, avocado, jalapeno slices, fresh cilantro and the avocado-cilantro cream.

Hair is primarily constructed of protein, so you quite literally need to put in to get out. The salmon in this dish not only provides the vital protein for healthy hair structure, but the omega-3 fatty acids to nourish the fibres with natural oils and vitamin B12 to prevent loss. The avocado is high in vitamin B, which is essential for growth and will work to protect and strengthen, and vitamin E that will repair damaged scalp. Tasty and nutritious – and we love the jalapeno kick. These can be a little messy to eat so just keep some napkins around to clean up your tash.

To read more of Tartlette's great recipes, check out the blog here.

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