Protect your heart with a bank holiday barbecue!

It's official! Eating just two portions of Scottish Quality Salmon a week can protect your heart, so why not celebrate the bank holiday weekend with a healthy and tasty alternative to the traditional bangers on the barbecue.

The Joint Health Claims Initiative (JHCI) has just ruled that oil-rich fish such as Scottish farmed salmon is officially beneficial to the heart.

It’s thanks to the presence of particular types of omega-3 essential fatty acids in oil-rich fish, called EPA and DHA, which can reduce coronary heart disease and heart attack deaths.

Oil-rich fish is the latest in a small and select group of foods, including wholegrain foods and oats to benefit from an approved health claim of this type.

So, instead of barbecuing the bangers, flip on the fish and give your taste buds and your heart a treat with this simple but sensational salmon recipe that'll be just as good cooked on the grill, when the British weather is its predictable self for the Bank Holiday!

Barbecued Salmon With Rainbow Noodles

Ingredients serve 4

· 4 x 175g salmon steaks
· Olive oil for brushing
· 150g rice noodles
· 1 yellow pepper, deseeded and sliced into sticks
· 1 red pepper, deseeded and sliced into sticks
· 100g cooked French beans, cut in half
· 100g mangetout, shredded
· 100ml vegetable stock
· Juice of a lime
· ½ teaspoon curry paste
· 1 tablespoon chopped coriander
· Coriander sprigs for garnish

Method:

1. Brush the barbecue with olive oil and heat until really hot. Place the salmon steaks on the barbecue and cook for 4 minutes on each side.
2. Meanwhile bring a pan of water to the boil, add the beans and cook for 3 minutes, add the mangetout and rice noodles. Cook until soft, drain well.
3. Add the peppers to the noodles and mix in.
4. Heat the vegetable stock, add the lime juice, curry paste and fresh coriander.
5. To serve place a pile of noodles and vegetables on 4 dishes. Place the salmon on the plate, spoon the curry broth over the top and garnish with fresh coriander.

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Notes to editors:

1. The Joint Health Claims Initiative [JHCI], a non-governmental independent organisation consisting of representatives from consumer protection groups, food law enforcers and the food industry, has received the advice of seven leading UK scientists that ‘Eating 3g weekly, or 0.45g daily, long chain omega-3 polyunsaturated fatty acids, as part of a healthy lifestyle, helps maintain heart health’.

2. The claim relates only to very long chain polyunsaturated fatty acids (of chain length 20 carbons or above) including EPA, DPA and DHA (i.e. 20:3n-3, 20:4n-3, 20:5n-3, 22:5n-3 and 22:6n-3), and not all long chain polyunsaturated fatty acids, such as alpha-linolenic acid (i.e. 18:3n-3 and 18:4n-3). The ratio of EPA and DHA should reflect that which occurs naturally in oil-rich fish.

3. 2 x average 140g portions of Scottish Quality Salmon will provide at least the required levels of long chain omega-3 polyunsaturated fatty acids, EPA and DHA.

4. Scottish Quality Salmon is dedicated to improving the quality and sustainability of salmon farming in Scotland – from feed companies through to salmon smokers and processors – the whole production chain. Membership now represents 65% of the tonnage produced by the Scottish salmon farming industry.

For further information contact either:
Julie Edgar, Scottish Quality Salmon on 01738 587010 or 0789 987 5151 or jedgar@scottishsalmon.co.uk
Ken Hughes, Scottish Quality Salmon on 01738 587006 or 07974 173739 or khughes@scottishsalmon.co.uk

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