Newsletter | Salmon of the Americas

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One Day of Awareness, a Lifetime of Better Health: International Omega-3 Awareness Day Set for March 3, 2010 Scientific evidence of the health benefits of omega-3's are now so firmly established that omega-3 expert Carol A. Locke, MD, with a team of world-renowned doctors, has spearheaded the first ever International Omega-3 Awareness Day on March 3rd, 2010. Learn more at www.Omega3Day.com. William S. Harris, PhD, Professor of Basic Bio-Medical Science and co-founder of the omega-3 index, joined the Omega-3 Awareness Day team, stating, "Americans eat too much bad fat (saturated and trans fat) and too little good fat (omega-3's from fish oil). Correcting our omega-3 deficiency could be the single most important dietary change we can make." Click here to read more. New Website Focuses on Omega 3 Day New website focuses on educating the general public about the importance of consuming omega 3 fatty acids. The new website www.omega3day.com is up and running with a clock ticking towards March 3, 2010. On the site you will find respected doctors offering their suggestions on the significance of including omega 3’s in your family’s diet. Check out the new website and subscribe to their newsletter Recipe of the Month Cold Poached Salmon with Zesty Dijon This recipe is great for entertaining during the holiday season or for a family brunch. Give it a try and enjoy!! Serves 10 Ingredients: 2 cups water 1 cup dry white wine 1 carrot, diced 1 stalk celery, chopped 1 onion, sliced ½ tablespoon black peppercorns 1 (2-pound) fresh farmed salmon fillet Dill Dijon Sauce: 1 cup nonfat plain yogurt 1.5 tablespoons white vinegar 1.5 tablespoons Dijon mustard 3 tablespoons light brown sugar 2 teaspoons dried dill weed leaves Directions: In a large poacher or pan, combine water, wine, carrot, celery, onion and peppercorns. Bring to a boil. Lower heat, cover and cook for 15 minutes. Add the salmon fillet. Cover and cook over low heat until the salmon is done, approximately 15 to 20 minutes. Cool the salmon in its stock. When cool, remove the salmon from its stock and remove the skin from the salmon; chill for several hours or overnight. Serve with Dill Dijon Sauce (see recipe below.) To make the Dill Dijon Sauce: In a small bowl, mix the yogurt, vinegar, mustard, brown sugar and dill weed together. Refrigerate before serving; it's best if refrigerated overnight.	One Day of Awareness, a Lifetime of Better Health: International Omega-3 Awareness Day Set for March 3, 2010 New Website Focuses on Omega 3 Day Cold Poached Salmon with Zesty Dijon Send me an email and I will answer your questions or topics of interest regarding our industry. Salmon of the Americas is an organization of salmon-producing companies in North and South America, whose mission is to improve health, awareness and dining enjoyment of consumers in North America by providing timely, complete, accurate and insightful information about salmon on behalf of the member companies. The salmon ocean-farming community is one of technological excellence. The industry commits to employing the people and techniques necessary to bring the highest quality product to our customers in a manner that is consistent with the environmentally sound practices needed to sustain this renewable natural resource.

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