There is strong evidence that eating fish or taking fish oil is good for the heart and blood vessels. An analysis of 20 studies involving hundreds of thousands of participants indicates that eating approximately one to two 3-ounce servings of fatty fish a week - salmon, herring, mackerel, anchovies, or sardines - reduces the risk of dying from heart disease by 36 percent.The article makes interesting reading, looking at the facts and presenting the evidence about both health benefits and reported concerns over mercury levels - helpful for making your own mind up about how much fish you should be eating.
Our personal conclusion is that we want to make sure we eat fish at least once a week. And to my shame, I usually pick it up at the supermarket despite the fact that our shop is practically a stones throw from our local fishmonger. But no more. This week, we included H Peck & Son in our shopping round.
We were really impressed with the display which looked fresh and appealing and the whole shop just looks incredibly shiny and clean.
We bought good sized fillets of both Haddock and Salmon and paid £9.80 which I'm almost sure is less than I would have paid in the supermarket for the same quantity and quality. They skinned the Haddock for me. They're also happy to gut and fillet so I may try to be brave next time and go for something a little more challenging - I'll see what they recommend. I might even go for some smoked fish which, by the way, is all smoked right there on the premises.
And here's the end result...
Red Salmon Curry with Green Beans and Rice. Yum.
Hey Antony and Amalia - just catching up with your blog... it's very inspiring and this one I think is common to many people - the fear of overcooking fish and what to do with it!
ReplyDeleteWe do a speedy salmon recipe which is really easy and tasty...Salmon and Roast veg couscous
Chop 2 courgettes, 2 aubergines, 2 peppers (any colour)250g or 8oz of nice mushrooms, 2 red onions and put them in a roasting tin with a sprinkle of herbs,rock salt, black pepper and a couple of cloves of garlic and a glug of oil. Roast till done usually 200 degrees for about 30 mins.
After 20 mins put the salmon under the grill (seasoned)it will only take about 10 minutes (we like ours a bit crispy on one side ;-))but it doesn't dry out. Then after the first 5 mins do your couscous, we sprinkle a bit of cumin and garam masala into it before adding the hot water but put what you like in!
Then it's all done together. Fluff up your couscous, add some of the roast veg - the remainder can be frozen for another day then put your salmon on top - lovely and healthy too!
If I was organised I'd have added this when we'd just cooked some so you could have had a pretty picture.
And like you, as busy bees it's great to know you have a couple of frozen veg portions you can rustle up into something wonderful in a fraction of the time - so win win I say.
We've also done a haddock recipe that we were wary of as thought we might overcook it but I'll tell you about that one another time - it was wonderful...with olives!
kind regards and enjoy
Cavel
Thanks for reading and for the recipe. I'll get that on the list as we love salmon. Great letter to your councillors in Ossett too :-)
Delete