This fish is tender and healthy too
There are many health benefits of eating salmon regularly. An oily fish, it is an excellent source of protein, vitamin B12 and selenium, as well as thiamin, niacin, phosphorus and vitamins B6, A and D. It also contains astaxanthin, an antioxidant that helps to improve fertility and growth. Further health benefits of salmon relate to its omega-3 fats, which lower bad cholesterol in the body and prevent the hardening of artery walls. The omega-3 content is a good brain food too, helping it to stay alert.
Although the salmon sold in supermarkets is generally orange in colour, it can range from white to deep red – as a result of carotenoids consumed by the fish when eating krill and other tiny shellfish.
Most of us don’t eat enough fish, yet the Food Standards Agency recommends we should eat at least two portions a week, one of which should be an oily fish like salmon. Where possible, choose wild salmon – the tinned version is easy to find – or salmon from sustainable fish farms.
A simple way to cook fresh salmon is to steam it in a hot oven for about 15 minutes with a slice of lemon on top, or you can buy smoked salmon and eat it the simple way with buttered brown bread and a wedge of lemon. Tinned salmon is a useful standby to have as a store cupboard ingredient for using in sandwiches or to make fishcakes.
Why not try one of our salmon recipes? Smoked Salmon and Watercress Tarts, Pasta with Pan-fried Salmon and Peas and Grilled Salmon Teriyaki are just a few of the selection in our recipe section.