Written on October 10, 2011 at 9:58 am , by Fitness Magazine
Last week, we had the privilege of chatting fitness and beauty with gorgeous supermodel Veronica Webb, who’s currently training for the New York City Marathon next month, running on behalf of AIDS-focused healthcare non-profit Harlem United. We also discussed her role as fashion director in the U.S. launch of Sector Watches. Take a peek at our conversation:
—By Jaclyn Smock, beauty intern
Written on June 29, 2011 at 2:52 pm , by April Franzino
Last week, we had the privilege of enjoying a lunch cooked by Top Chef judge/host and new Eucerin Skin First Council Member Gail Simmons (above). Here, she shares her recipe for the “Skin Savvy Salmon” she made for us, chosen for its complexion-boosting omega fatty acids (take our word for it—it’s delicious!):
Gail Simmons’ Skin Savvy Salmon
1 cup low-sodium soy sauce
1/4 cup honey
1 teaspoon grated fresh ginger
1 clove of garlic, peeled and minced
4 six-ounce salmon filets, boneless, skin on
2 tablespoons vegetable oil
2 teaspoons kosher salt
10-12 turns of freshly ground black pepper
4 cups cooked brown rice
2 scallions, thinly sliced, white and green parts only
2 tablespoons toasted sesame seeds
In a small saucepan, add soy sauce, honey, ginger and garlic. Set over medium-high heat and bring to a simmer. Reduce heat and simmer for 10 minutes. Set aside.
Take a large, oven-proof, non-stick sauté pan and set over high heat (use two pans if needed). Rub the filets all over lightly with vegetable oil. Season both sides with salt and pepper. Once pan is very hot, place the filets skin-side down and press down gently with a spatula so the skin remains flat to the pan. Cook for about six minutes, then liberally glaze the top side of the filets with the soy mixture- you want to have some glaze swirling in the bottom of the pan too, as this will carmelize with the crispy skin. Turn off the heat and flip the salmon so the skin side is now on top. Allow to rest in the pan for three more minutes until cooked through.
Place the salmon filets on top of a cup of brown rice, skin-side up. Drizzle a little more glaze from the pan on the plate. Sprinkle with sliced scallions and toasted sesame seeds. Serve with a veggie of your choice, like sauteed spinach or snap peas. Bon appetite!