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One Day of Awareness, a Lifetime of Better Health: International Omega-3 Awareness Day Set for March 3, 2010

At SalmonFacts.org we know a thing or two about farmed salmon

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."

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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

At SalmonFacts.org we know a thing or two about farmed salmon

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.