Norwegian Salmon (Whole)

Description

The omega 3 fatty acids niacin and vitamin B12 in salmon reduce the level of triglycerides in heart diseases. With regular consumption of salmon, precautions are taken against cancer diseases. Salmon has a reducing effect on pain, fever and inflammation.

There aren’t many fish suitable for cooking in every setting like salmon. Although oily, it can be properly pan-cooked; can do on the grill, barbecue; You can bake in the oven in bags, greaseproof paper, foil paper. You can even steam it in a pressure cooker.