Indulge in a Luxury Food That Helps You Lose Weight!

December 24th, 2009 → 6:45 am @ // No Comments

For those whose New Year’s Resolution is to enjoy a more healthy diet then salmon should be high on the menu.

Inverawe Smokehouses is urging people to tuck into the tasty treat which is a highly nutritious, low-calorie food which is rich in protein and vitamins, including selenium, magnesium and vitamin D.

Salmon is also an excellent source for essential omega-3 fatty acids which play a crucial role in brain function as well as normal growth and development. As their name implies, these fatty acids are essential because they cannot be produced by the body and therefore must be obtained from certain food types, such as salmon.

Rosie Campbell-Preston, owner of Inverawe Smokehouses, said: “Not only is salmon a succulent and appetising meal which can be served in a variety of different ways but there are also additional health benefits which leave you feeling full of vim and vigour.

“There are a number of major health benefits in which salmon has proven to be of benefit including facilitating weight loss, improving bone health and the functioning of the body’s immune system and is beneficial to your all round general health. As a result of these improvements, salmon can also reduce the risk of diseases such as cancer, diabetes and osteoperosis.”

Inverawe Smokehouses has a range of delicious salmon and smoked salmon products available as well as a number of different recipes which vary the way that salmon can be enjoyed.

For further information about Inverawe Smokehouses or any of their products, please visit

Treat Yourself to Salmon

Roasted green vegetables with roast smoked salmon

Serves 4

The cumin seeds and the lemon are the secrets of this deceptively simple dish – they bring out the delicate flavours of the vegetables and enhance the smokiness of the salmon – a real winner!

4–6 medium courgettes

1 celery heart

1 fennel bulb

a bunch of asparagus

4 tablespoons extra virgin olive oil

2 teaspoons cumin seeds

freshly squeezed juice of 1 lemon

400 g (14 oz) roast smoked salmon

salt and freshly ground black pepper

Preheat the oven to 220°C/425°F/Gas Mark 7. Trim the ends off the courgettes then halve them and cut in to chunks. Cut the celery into sticks and trim the fennel then cut into thin wedges. Trim the asparagus, discarding the hard ends.

Take a large roasting pan and throw in all the vegetables except the asparagus. Drizzle with 4 tablespoons olive oil and season with salt and freshly ground black pepper and a liberal amount of cumin seeds.

Roast in the oven for about 10 minutes then add the asparagus and cook for a further 10 minutes until just cooked and beginning to brown. Turn off the oven and remove the roasting pan. Give the veggies a liberal squeeze of lemon. Lay the roast smoked salmon on top, cover with foil and return the pan to the oven for 5 minutes to heat the salmon. Remove the foil and serve the salmon on top of the vegetables with the pan juices which have collected in the pan.

Winter coleslaw

white cabbage, finely sliced

red cabbage, finely sliced

ripe pear, finely sliced

hazelnuts, chopped

big, juicy raisins

For the yoghurt dressing

4 tablespoons natural yogurt

2 tablespoons olive oil

2 tablespoons lemon juice

2 teaspoons lemon zest, finely grated

½ teaspoon caraway seeds, toasted

Roast Smoke Salmon, flaked

Mix equal quantities of white and red cabbage. Add the slices of pear, hazelnuts and raisins.

Mix the yoghurt dressing. Toss the salad with the dressing and serve with the flaked roast smoked salmon.

Smoked Salmon and Goat’s Cheese Salad

1–2 slices goats’ cheese (with rind) per person

mixed salad leaves

50 g (2 oz) smoked salmon or trout per person

handful of croutons per person

walnut halves

For the Dressing

3 tablespoons olive oil

1 tablespoon walnut oil

1 tablespoon wine vinegar

garlic clove, crushed

Grill the slices of goats’ cheese until brown and bubbling.

Arrange a bed of mixed salad leaves on each plate, top with the smoked salmon or trout and the grilled cheese. Scatter with a handful of crisp croutons and some walnut halves. Drizzle with the French dressing.

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