SSPO | Media Centre - Media releases

	back
Five reasons why you MUST eat salmon Eating salmon just twice a week can help your heart! Here are just five reasons for putting salmon on your plate! · It helps to thin the blood · It keeps blood vessels dilated · It helps to prevent the formation of potentially fatal blood clots · It helps to prevent the development of high blood-fat levels · It protects against heartbeat abnormalities It’s because salmon is full of the health enhancing Omega-3s, EPA and DHA. These essential fatty acids aid blood flow round the body, helping to maintain a healthy heart and keep at bay the risk of cardiovascular disease. It’s simple: salmon is a great way of maintaining a healthy heart. If that's inspired you to start eating salmon but the idea of cooking the oil-rich fish scares you - think again - here's a simple and tasty way to start your healthy eating for all the family. Notes to editors: 1. The Food Standards Agency recommends that “girls and women who might have a child one day, and women who are pregnant or breastfeeding, can have up to two portions of oily fish a week. Other women, men and boys can have up to four portions of oily fish a week.” For information visit www.food.gov.uk. 2. The Joint Health Claims Initiative has ruled that oil-rich fish can be promoted with a positive message about its beneficial effects on the heart - www.jhci.org.uk. 3. To view some of the health benefits of long-chain Omega-3 fatty acids visit www.richinomega3.com. 4. Scottish Quality Salmon is dedicated to improving the quality and sustainability of salmon farming in Scotland. Salmon Teriyaki
Ingredients serve 4 people · 4 x 175g fillets or steaks of Scottish salmon · 1 dessertspoon vegetable oil · 4 tablespoons teriyaki sauce · 1 teaspoon honey · 2 tablespoons water · 2 slices fresh ginger cut into matchsticks · 1 piece red pepper cut into matchsticks · ½ a cucumber · 4 cherry tomatoes · 1 teaspoon of toasted sesame seeds · A few thin slices of red onion
Method: 1. Heat the vegetable oil in a frying pan. Cook the fillets for 4 minutes on each side, remove and keep warm. 2. Wipe out the pan with kitchen paper, pour the teriyaki sauce, honey and water into the pan. Bring to the boil, reduce to a simmer and cook until thick and glossy. 3. Using a potato peeler make ribbons out of the cucumber, place in a bowl together with the ginger and pepper and pour in boiling water. Leave for 2 minutes then drain. Remove the cucumber and arrange a small pile on each serving plate, add sliced cherry tomatoes and red onion, 4. Place the fillets on the plates and top with the blanched ginger and red pepper, spoon over the teriyaki sauce and scatter the sesame seeds. - ends - END For further information contact Ken Hughes, Scottish Quality Salmon, +44 (0)1738 587000 or 07974 173739

back to media releases and website news

Five reasons why you MUST eat salmon