Wednesday, 24th July 2013
Eating long-chain omega-3s like those found in salmon may protect you from sunburn.
We all know that using sun cream is essential in the protection against sun damage to the skin and skin cancer, but preliminary research suggests that long-chain omega-3s may help to increase tolerance to sunburn.
The research, from a team at Manchester University found that omega-3s act as a natural shield against the sun's radiation. The researchers are now urging people to eat more oil-rich fish to assist in the prevention of developing skin diseases.
This research supports the results of an earlier trial where sunburn responses from UVB radiation were reduced with dietary supplements of long-chain omega-3s. It is UVB rays that mainly affect the outer layers of the skin and are mostly responsible for causing sunburn.
So, as well as using a sun cream, there may be an unexpected benefit to eating salmon - it provides the long-chain omega-3s that could offer added protection against sunburn.
Add to that the benefits of eating salmon for your heart, your skin and your mood and it's a tasty way to enjoy the summer. Simply add a salmon dish, like this one, to your weekly menu and feel the benefits for all the family.
Poached salmon with
strawberry and cucumber salad
- 4 x 175g salmon fillets
- 800ml water
- 1/2 carrot, peeled and sliced
- 1 stick celery, trimmed and sliced
- 1 sprig parsley
- 1/4 leek or onion, trimmed and sliced
- 3 peppercorns
- Juice of 1/2 a lemon
- 1 cucumber
- 8 strawberries
- 4 tablespoons olive oil
- 1 tablespoon chopped chives
- 1/4 teaspoon mustard powder
- Pinch sea salt
- Freshly ground black pepper
- Juice of 1/2 an orange
- Squeeze of lemon juice
- A few chives for garnishing
1. Pour the water into a pan and add the carrot, celery, parsley, leek, peppercorns and juice of half a lemon. Bring to the boil, then reduce to a simmer. Place the salmon fillets in the stock and poach for 8 minutes, remove and cool.
2. Peel the cucumber. Using a vegetable peeler make ribbons of cucumber from the flesh, discarding the seeded centre. Blanch the ribbons for 2 minutes in boiling water, refresh under cold running water.
3. Slice the strawberries and arrange on 4 serving plates with the cucumber ribbons.
4. To make the dressing, place all the ingredients in an empty jar and shake well.
5. To serve, place the cooled salmon fillets on the plate with the salad, drizzle the dressing over and around the salmon.
Garnish with some chives.
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