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Eating Salmon reduces the risk of heart disease death by twenty-five per cent! (World Heart Day – Sunday September 25th) Eating one to two servings of oil-rich fish every week appears to reduce the risk of coronary heart disease by twenty-five per cent. That’s according to one of the biggest studies on heart disease, the Multiple Risk Factor Intervention Trial, carried out in the US, which also revealed that people who regularly ate modest amounts of oil-rich fish had a 40% lower risk of death compared with those eating other diets. Eating oil-rich fish at least once a week has also been seen to reduce the risk of having a stroke. In a study of 80 000 women, conducted by the Harvard School of Public Health in the US, it was found that those who ate five or more servings of fish a week had one third the risk of stroke compared with women who ate fish once a month or less. And salmon is an easy-to-cook and tasty dish for all the family. Why not try this delicious recipe as a nutritious but wholesome meal for everyone. Scottish salmon fillet with vegetables and salsa verde
Ingredients serve 4 · 4 x 175g fillets Scottish salmon · 800ml vegetable stock (use a cube or powder) · 1 leek trimmed and sliced · 1 bulb fennel, trimmed and sliced thin · 1 medium size carrot, peeled and sliced · 50g French beans · 75g mini pasta shells · Salsa verde- · 1 tablespoon each of parsley, mint, basil and dill · 1 clove garlic · Zest and juice of a lemon · 1 dessertspoon capers · Freshly ground black pepper
Method: 1. Pour the stock into a large pan and bring to the boil, reduce to a simmer and add the leek, fennel, carrots, beans and pasta. Cook until tender. 2. At the same time poach the salmon fillets in simmering water for about 8 minutes, remove and peel off the skin. 3. To make the salsa verde place the herbs on a chopping board and chop until fine. Chop in the garlic, lemon zest and capers. Scrape into a bowl and squeeze in the lemon juice, stir in the olive oil and finish with a little freshly ground black pepper. 4. To serve, spoon the vegetable and pasta broth into warm bowls and place the poached salmon in the centre. Spoon the salsa verde over the top and serve. - ends - Notes to editors: 1. In March of this year the Joint Health Claims Initiative (JHCI) ruled that oil-rich fish could be promoted to consumers with a positive message about its beneficial effects on the heart. For further information visit www.jhci.org.uk. 2. The Omega-3 Group was established in 2002 to investigate the potential for increasing the consumption of oil-rich seafood through communicating the benefits of long-chain omega-3 fatty acids. The Group evolved through the Scottish Food and Drink Health Enhancing Foods Initiative supported by Scottish Enterprise. Members of the Group include company representatives from industry and the main fish farming, seafood and economic development organisations operating in Scotland, such as Scottish Quality Salmon, Sea Fish Industry Authority, Seafood Scotland, Scottish Enterprise and Scottish Executive Health Department. Visit www.richinomega3.com for more information. 3. 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 approximately 65% of the tonnage produced by the Scottish salmon farming industry. For further information contact Ken Hughes, Scottish Quality Salmon, +44 (0)1738 587000 or 07974 173739 21st September 2005

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Eating Salmon reduces the risk of heart disease death by twenty-five per cent!