March 28, 2025 • 6 mins
I love salmon for an un complicated dinner that somehow always feel special and it makes an easy dinner for one. I find baking salmon too rich for me so I suggest grilling it instead which gets rid of some of the oil and the caramelisation is gorgeous.
Serves one
150g salmon fillet, skin on
a splash of soy sauce
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talks'd.
Speaker 2 (00:11):
Be thirteen minutes to ten. On News Talks, they'd be cook.
Nicki Wicks is here, she's seen adolescents. What did you think, Nikki?
Speaker 3 (00:19):
Oh yes, oh well I found myself incredibly disturbed. Yeah
it was great. I was I was absolutely gripped by it,
by the acting in it, et cetera. It was extraordinary
and it was it was so true, Like, yeah, it was.
Speaker 4 (00:36):
It was you know, that's you know what.
Speaker 2 (00:38):
Trick if they not that they need it, but if
they if they need their if they you know, they've
got their like posters up anywhere and they have it
and they have the reviews. You know, it's just like
our five stars the Guardian, five stars in New York Times,
five stars of the Wall Street General.
Speaker 4 (00:50):
They can just put Nicki Wicks, I think that. No,
I think.
Speaker 3 (00:59):
Your in this terrible situation unfold and you had sympathies
for all all around. Ye kind of like, when did
young men or when do young men, yeah, I don't know,
feel so rejected and so when do any young people
feel as though the idea of being liked is the
most important thing? In the world. Really, you know, it's
(01:23):
just not We all learn that as adults that you
start to realize it's not about other people liking you.
It's about who you love. And oh it's tricky. Oh
it's tricky. Yeah.
Speaker 2 (01:35):
Well anyway, okay, anyway, there's someone You've got a grilled
rice and grilled salmon and rice reyhip be for us,
which is great because I mean, I love salmon.
Speaker 4 (01:44):
But I know, like my wife finds it a bit
if we bake it, she finds.
Speaker 2 (01:48):
It a bit too like c't overwhelming, a bit too
salmony and a bit too rich, you know.
Speaker 4 (01:54):
And this is maybe a bit of an alternative, it
really is.
Speaker 3 (01:57):
Look, I'm not a big fan of baking salmon at all.
I either smoke it or I grill it, Okay, so
either which way. But I find baked salmon I really
enjoy it. I mean, and I mean r A R
L y. I just it is too rich for me.
Whereas if you grill it and you just need to
really grill it on one side because it'll go all
the way through, it tends to just leak some of
(02:20):
that oil out. I know, the words good for you
and all that sort of thing. But I'm not keen,
so I've got this grilled salmon respect. I also love
it as a dinner for one or two, because salmon's
quite expensive too. Trying to feed a family for sis
on it, I'm sure we'll be pricey. So I think
you'd about one hundred to one hundred and fifty grams
yourself because it is rich. I buy those lovely salmon
filets that have got the skin on. If they're too thick,
(02:41):
ole slice them down the middle to serve two. Get
you get your O and on grill really high. I
put the salmon just on a foil lined tray because
that oil will come out of it. And I like
to mix a little mix of soy sauce I don't know,
two tablespoons a teaspoon of freshly grated ginger and about
half a teaspoon of sugar jack, and you mix all
(03:04):
of that together and then just brush that over the salmon,
and you've put the salmon skin side down on your
on your on your on your sheet of foil. I
also a little a little tip is also I often
try and by the tail piece. Tail piece has a
I think less fat in it and also less less bones.
And left of bone, and which is often cheaper to
(03:25):
buy bonin, grill that until it's really you know, sort
of quite caramelized. It'll you know, you're only gonna grill
it on the one side that so it'll be you know,
you can really leave it under there for a while
and then remove the skin. You're going to serve the
flesh of it, and then grill the skin until it's
really crispy, because that's delicious to have with it. You
don't want to waste the grit that. You don't want
(03:45):
to waste that. And then I just serve this with
some beautiful brown rice. I love the earthiness of brown rice.
I mean, this is a very sort of common breakfast
item in Japan as sort of rice and in salmon,
and it's really long lasting. It will keep you satisfied
all day, especially if you use brown rice. And I
just use brown rice. I put maybe some lovely little
pickled v getables or maybe some salad greens in this
(04:08):
little bowl with my rice salmon on top, sprinkle over
some sesame seed, squeeze of lemon juice, and then serve
it with that crisp skin on the side. And it's
just a lovely little. It's just beautiful. It's just simple,
it's easy, it's good for you.
Speaker 4 (04:23):
It's clean food.
Speaker 3 (04:24):
Not that I consider any food necessarily dirty, but yeah,
it's good. You'll feel great afterwards. It makes a good
sort of breakfast or lunch or dinner. Yeah, so perfect, Yeah, yummy.
Speaker 4 (04:36):
Yeah, I think you're right. I always find it weird
when people don't like eating salmon skin, you know, yeah,
because it's I know, when it's.
Speaker 2 (04:45):
Crispy, especially I mean you know, you know, if you
bake it, and it can be kind of a bit
like maybe that's.
Speaker 4 (04:51):
Understandable people don't like that, you know. I don't think
people like eating flatter things. But but when it's crispy,
I always like, what are you doing? How are you
missing out on this? This is incredible?
Speaker 3 (05:02):
I know it's so youngmy it's like the best little chip.
Speaker 4 (05:04):
Yeah yeah, yeah, he can.
Speaker 3 (05:07):
I do a little teas for next week.
Speaker 4 (05:08):
Please tease away, just because I like.
Speaker 3 (05:11):
Perhaps some other listeners have got Quint Quincey's It is
Quinn season, and if you know about Quin season, you'll
be drowning in them. And so next week I want
to give us some ideas on how to make beautiful
quince paste.
Speaker 1 (05:24):
They'll store well.
Speaker 3 (05:25):
So if you're listening and you've got a bucket of
quince there, they still think well, so they'll store for
a week. And next week I'll give us a lovely
couple of ideas for sort of baked, beautiful slow quints.
I love them. And also I give my recipe for
a quick quince paste.
Speaker 4 (05:41):
Very good. Okay, look forward to there. Thank you, look
forward to it.
Speaker 2 (05:44):
So you next Saturday, thank you. Weeks our cook there,
we'll make sure her recipe and instructions for grilling salmon
with some brown rice rup on the News Talks HEADB
website newstalks hedb dot co dot m Z.
Speaker 4 (05:55):
Right now it is seven to ten.
Speaker 1 (05:58):
For more from Saturday Morning with Jack Tame, listen live
to News Talks HEDB from nine am Saturday, or follow
the podcast on iHeartRadio
You're listening to the Saturday Morning with Jack Team podcast
from News Talks'd.
Speaker 2 (00:11):
Be thirteen minutes to ten. On News Talks, they'd be cook.
Nicki Wicks is here, she's seen adolescents. What did you think, Nikki?
Speaker 3 (00:19):
Oh yes, oh well I found myself incredibly disturbed. Yeah
it was great. I was I was absolutely gripped by it,
by the acting in it, et cetera. It was extraordinary
and it was it was so true, Like, yeah, it was.
Speaker 4 (00:36):
It was you know, that's you know what.
Speaker 2 (00:38):
Trick if they not that they need it, but if
they if they need their if they you know, they've
got their like posters up anywhere and they have it
and they have the reviews. You know, it's just like
our five stars the Guardian, five stars in New York Times,
five stars of the Wall Street General.
Speaker 4 (00:50):
They can just put Nicki Wicks, I think that. No,
I think.
Speaker 3 (00:59):
Your in this terrible situation unfold and you had sympathies
for all all around. Ye kind of like, when did
young men or when do young men, yeah, I don't know,
feel so rejected and so when do any young people
feel as though the idea of being liked is the
most important thing? In the world. Really, you know, it's
(01:23):
just not We all learn that as adults that you
start to realize it's not about other people liking you.
It's about who you love. And oh it's tricky. Oh
it's tricky. Yeah.
Speaker 2 (01:35):
Well anyway, okay, anyway, there's someone You've got a grilled
rice and grilled salmon and rice reyhip be for us,
which is great because I mean, I love salmon.
Speaker 4 (01:44):
But I know, like my wife finds it a bit
if we bake it, she finds.
Speaker 2 (01:48):
It a bit too like c't overwhelming, a bit too
salmony and a bit too rich, you know.
Speaker 4 (01:54):
And this is maybe a bit of an alternative, it
really is.
Speaker 3 (01:57):
Look, I'm not a big fan of baking salmon at all.
I either smoke it or I grill it, Okay, so
either which way. But I find baked salmon I really
enjoy it. I mean, and I mean r A R
L y. I just it is too rich for me.
Whereas if you grill it and you just need to
really grill it on one side because it'll go all
the way through, it tends to just leak some of
(02:20):
that oil out. I know, the words good for you
and all that sort of thing. But I'm not keen,
so I've got this grilled salmon respect. I also love
it as a dinner for one or two, because salmon's
quite expensive too. Trying to feed a family for sis
on it, I'm sure we'll be pricey. So I think
you'd about one hundred to one hundred and fifty grams
yourself because it is rich. I buy those lovely salmon
filets that have got the skin on. If they're too thick,
(02:41):
ole slice them down the middle to serve two. Get
you get your O and on grill really high. I
put the salmon just on a foil lined tray because
that oil will come out of it. And I like
to mix a little mix of soy sauce I don't know,
two tablespoons a teaspoon of freshly grated ginger and about
half a teaspoon of sugar jack, and you mix all
(03:04):
of that together and then just brush that over the salmon,
and you've put the salmon skin side down on your
on your on your on your sheet of foil. I
also a little a little tip is also I often
try and by the tail piece. Tail piece has a
I think less fat in it and also less less bones.
And left of bone, and which is often cheaper to
(03:25):
buy bonin, grill that until it's really you know, sort
of quite caramelized. It'll you know, you're only gonna grill
it on the one side that so it'll be you know,
you can really leave it under there for a while
and then remove the skin. You're going to serve the
flesh of it, and then grill the skin until it's
really crispy, because that's delicious to have with it. You
don't want to waste the grit that. You don't want
(03:45):
to waste that. And then I just serve this with
some beautiful brown rice. I love the earthiness of brown rice.
I mean, this is a very sort of common breakfast
item in Japan as sort of rice and in salmon,
and it's really long lasting. It will keep you satisfied
all day, especially if you use brown rice. And I
just use brown rice. I put maybe some lovely little
pickled v getables or maybe some salad greens in this
(04:08):
little bowl with my rice salmon on top, sprinkle over
some sesame seed, squeeze of lemon juice, and then serve
it with that crisp skin on the side. And it's
just a lovely little. It's just beautiful. It's just simple,
it's easy, it's good for you.
Speaker 4 (04:23):
It's clean food.
Speaker 3 (04:24):
Not that I consider any food necessarily dirty, but yeah,
it's good. You'll feel great afterwards. It makes a good
sort of breakfast or lunch or dinner. Yeah, so perfect, Yeah, yummy.
Speaker 4 (04:36):
Yeah, I think you're right. I always find it weird
when people don't like eating salmon skin, you know, yeah,
because it's I know, when it's.
Speaker 2 (04:45):
Crispy, especially I mean you know, you know, if you
bake it, and it can be kind of a bit
like maybe that's.
Speaker 4 (04:51):
Understandable people don't like that, you know. I don't think
people like eating flatter things. But but when it's crispy,
I always like, what are you doing? How are you
missing out on this? This is incredible?
Speaker 3 (05:02):
I know it's so youngmy it's like the best little chip.
Speaker 4 (05:04):
Yeah yeah, yeah, he can.
Speaker 3 (05:07):
I do a little teas for next week.
Speaker 4 (05:08):
Please tease away, just because I like.
Speaker 3 (05:11):
Perhaps some other listeners have got Quint Quincey's It is
Quinn season, and if you know about Quin season, you'll
be drowning in them. And so next week I want
to give us some ideas on how to make beautiful
quince paste.
Speaker 1 (05:24):
They'll store well.
Speaker 3 (05:25):
So if you're listening and you've got a bucket of
quince there, they still think well, so they'll store for
a week. And next week I'll give us a lovely
couple of ideas for sort of baked, beautiful slow quints.
I love them. And also I give my recipe for
a quick quince paste.
Speaker 4 (05:41):
Very good. Okay, look forward to there. Thank you, look
forward to it.
Speaker 2 (05:44):
So you next Saturday, thank you. Weeks our cook there,
we'll make sure her recipe and instructions for grilling salmon
with some brown rice rup on the News Talks HEADB
website newstalks hedb dot co dot m Z.
Speaker 4 (05:55):
Right now it is seven to ten.
Speaker 1 (05:58):
For more from Saturday Morning with Jack Tame, listen live
to News Talks HEDB from nine am Saturday, or follow
the podcast on iHeartRadio
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