Eating My Skincare · Episode 03
Watercress Tofu
Salmon Salad
This one is special to me because it's my mom's recipe. She's been making this salad my whole life - it's a Hawaiian staple, the kind of dish that shows up at every family gathering, potluck, and Sunday dinner. Growing up I took it completely for granted. It wasn't until I started really getting into skincare ingredients that I realized this salad was basically a glow bowl before that was even a thing.
Watercress is an underrated superfood for skin. It's loaded with Vitamin C, Vitamin A, and antioxidants that fight free radical damage. Pair that with the omega-3s from the salmon, the phytoestrogens in the tofu, and the ginger in the dressing - this is genuinely one of the most skin-nourishing things you can eat.
Having my mom on camera for this episode was everything. She makes the dressing from memory and measures absolutely nothing. The amounts I've written here are my best approximation - taste as you go, just like she does.
Watercress
Brightening
One of the most nutrient-dense greens out there - Vitamins A, C, and K all in one. My mom has been eating this her whole life and her skin speaks for itself.
Omega-3 + protein
Salmon + tofu
Salmon for barrier strength and moisture, tofu for collagen-supporting protein and isoflavones. Together they're doing a lot of work for your skin elasticity.
Ginger + sesame
The dressing
Ginger for inflammation and circulation, sesame for antioxidant protection. The dressing is where a lot of the skin benefits actually live in this recipe.
What you'll need
The salad
The dressing
How to make it
Prep the watercress
Wash the watercress thoroughly and cut into 1½ inch lengths. Discard any thick, woody stems. Place in a large salad bowl.
Prep and add remaining vegetables
Add the bean sprouts, cubed tofu, diced tomatoes, thinly sliced onion, and chopped green onion to the bowl with the watercress. Toss gently to combine.
Slice the onion as thin as possible - paper thin is ideal. If the onion flavor feels too sharp, soak the slices in cold water for 10 minutes first.
Prepare the salmon
Cook the salmon your preferred way - grilled, pan-seared, or baked. Once cooked and slightly cooled, flake it into large pieces and set aside.
This salad works great with leftover salmon too. My mom always made it with whatever salmon was already cooked.
Make the dressing
In a small bowl or jar, combine the rice vinegar, shoyu, sugar, sesame oil, vegetable oil, sesame seeds, and freshly grated ginger. Whisk or shake until combined. Taste and adjust sugar to your preference - the dressing should be tangy with a subtle sweetness.
Dress and finish
Add the flaked salmon to the salad bowl. Pour the dressing over and toss gently to coat everything without breaking up the tofu and salmon too much. Finish with the toasted sesame seeds scattered on top.
Serve immediately
This salad is best served fresh - the watercress wilts quickly once dressed. Plate and enjoy right away.
