6 reasons salmon is actually good for your health!

Known as ‘saaman’ in hindi, salmon is an excellent source of omega-3 fatty acids and proteins. Moreover, this fish is packed with numerous nutrients that exert myriad health benefits. If you feel like gorging on a tasty and healthy food combination, then salmon is the best bet. Here are top 5 reasons you should eat salmon regularly, followed by two scrumptious recipes from an International chef.
#1 It is an excellent source of various nutrients

It is also packed with vitamins A, B and D as well as calcium, iron, phosphorus and selenium. The presence of omega-3 fatty acids helps your brain work better and improve your memory. Studies have shown that they can also help in preventing type 2 diabetes.
#2 It is great for your bones
Salmon fish contains proteins like calcitonin which helps in improving bone density by enhancing the uptake of calcium. This is the reason, why salmon is known to prevent debilitating bone and joint diseases like osteoarthritis.
#3 It prevents cardiovascular diseases
Being rich inomega-3 fatty acids, salmon fish is great for your heart. It prevents major cardiovascular diseases like hypertension, heart attack, atherosclerosis, etc. by reducing inflammation and preventing your arteries from getting blocked.
#4 It helps you sleep better
With stress and working all the day on the computers, you are prone to suffer from lack of sleep. As inadequate sleep could lead to many complications, here is a natural trick that might help you – eating salmon. As this fish contains high level of tryptophan, a hormone, which acts as a natural sedative, you are ought to sleep better.
#5 It boosts the brain function
Making your children eat salmon fish is an excellent idea to improve their brain activity. As this fish is loaded with omega-3 fatty acids like DHA, it improves cognitive function along with protecting the brain from inflammation. In small children, feeding salmon can help in preventing mental disorders like ADHD.
#6 It is great for your eyes
Eye ailments like age related macular degeneration and dry eyes can be kept at bay with regular intake of salmon fish. This is due to the presence of flavonoids and essential fatty acids that act as potent antioxidant agents rendering protective effect on the eyes.
This is not all the protein present in salmon is easy to digest and thus, gets easily absorbed by the body. Here are two delicious recipes of salmon from Norwegian Chef Signe Johansen to reap its health benefits.
#1 Norwegian smoked salmon on rye bread with avocado and peas
When you want to eat something filling and wholesome, opt for an open sandwich for your breakfast or lunch. The delicious, easy dish is packed full of nutrients and can be rustled up in no time.
Ingredients (Serves two)

• Four slices of Norwegian smoked salmon
• Two slices of rye bread
• One avocado
• One handful of freshly shelled peas
• One shallot, finely chopped
• Two tablespoon of oil
• Juice and zest of one unwaxed lemon
• Salt and pepper to taste

Method of preparation:

1. Place the shelled peas in a bowl and add the finely chopped shallot.
2. Mix together the lemon zest and oil, then season to taste with a little salt and pepper.
3. Toss the peas and shallots in this dressing and set aside for about 30 minutes before you prepare the open sandwiches.
4. Slice open the avocado and cut segments to place on the rye bread. Fold the Norwegian smoked salmon on top of the avocado and then scatter the pea and shallot mixture on top of the salmon.
5. If you wish, garnish with fresh pea tips and shoots or herbs of your choice such as borage, parsley, chive or mint.

#2 Roast salmon with beetroot, kale and pomegranate salad
Roasting a whole Norwegian salmon makes a spectacular festive feast for a dinner party.
Ingredients (Serves 8-10):
For the roast salmon

• One whole Norwegian salmon (approx. 2 kg.), descaled, gutted and cleaned
• 75 g butter
• Two small red onions, thinly sliced
• Two unwaxed lemons, thinly sliced
• One large carrot, thinly sliced
• A bunch of fresh parsley
• Herbamare (sea salt with herbs)
• Salt and pepper

For the salad

• Two kg beetroot
• Two bunches of kale
• Two pomegranates, shucked open and de-seeded (seeds placed in a bowl)

Method of preparation

1. Preheat the oven to 150oC. You will need an oven large enough to place the beetroot on one level and the salmon on another. Alternatively, you can choose to cook the beetroot first and then follow this with the salmon if your oven has less capacity.
2. You will need two long sheets of extra-strong aluminium foil a roasting tray. Butter both sheets to avoid the Fish sticking. Place one sheet on top of the roasting tray and season with herbamare and pepper.
3. Wipe the salmon dry and make three incisions into each side of the salmon. Stuff all six incisions with a piece of red onion, lemon, fresh parsley and carrot.
4. Close the salmon and sprinkle with a little lemon juice to taste.
5. Place the second sheet of foil on top of the salmon and crimp the edges inwards to create a parcel. Once sealed, place the salmon in the oven and roast for one and a half – two hours.
6. For the beetroot, kale and pomegranate salad, scrub the beetroot clean and trim off any gnarly bits. Place them in a roasting tin or ceramic dish and pour boiling hot water over them until the beetroot is half submerged.
7. Season the water with a generous amount of salt and pepper and cover with aluminium foil, making sure that the foil is sealed tightly.
8. Place in the oven to roast. Allow 20 minutes for small beetroot and 40 minutes for really large ones before removing them from the oven. Carefully unwrap the foil and turn all the beetroot so they cook evenly. Replace the foil lid and place back in the oven to roast for the same times given above.
9. Once the beetroot is cooked, remove from oven and gently remove the foil. Allow to cool slightly and drain off the cooking liquid. Using gloves, peel the skin off the beetroot while they’re warm. If there are any gritty bits or bits of skin still attached to the vegetables, rinse gently under cold water and peel off.
10. Slice the beetroot into quarters and place them in a bowl along with the juice and zest of both lemons.
11. Finely chop the kale and add this to the beetroot along with the pomegranate seeds. Toss together, cover and set aside until the salmon is ready to be served.
12. Once the salmon is cooked and ready to serve, remove the top foil from the roasting tray and simply move a whole fish onto a presentation plate or board to place at the centre of the table.
13. To serve, gently scrape off the skin (and assorted cooked vegetables from the incisions) and start portioning up the fish. Serve along with the salad and buttered new potatoes.