Podcasts about grilled salmon

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 1 teaspoon freshly grated ginger ½ tsp brown sugar vegetable suggestions: leafy greens, grated carrot, pickles ½–1 cup cooked brown rice toasted sesame seeds lemon wedge to serve Preheat the grill of an oven to high. Place the salmon fillet on a foil-lined tray. Mix soy, ginger and sugar together and brush over the salmon. Grill until browned but still moist and tender. Remove skin and grill this to crispy. Arrange the salmon, vegetables and rice in a shallow bowl. Sprinkle over sesame seeds and squeeze over lemon juice and serve with crisped skin.See omnystudio.com/listener for privacy information.

Podcast Title: High-Protein Snacks and Meals for Better PerformanceHost: Kolby Krystofik, Owner of Oxnard|MVMNTIn this episode of the MVMNT4LIFE podcast, Kolby dives into the importance of protein intake for anyone looking to optimize their fitness, whether it's building muscle, losing fat, or improving performance in the gym. After recapping a week full of pickleball, CrossFit, and a night run, Kolby shares insights into how to boost protein intake with simple meals, snacks, and “hacks” designed to keep you moving and performing at your best.Why Focus on Protein?Kolby emphasizes that when it comes to achieving results—whether it's muscle gain or fat loss—one of the biggest factors is often diet, specifically the lack of protein. Many people aren't eating enough protein to support their training or fitness goals. Rather than focusing on what to remove from your diet, Kolby suggests adding more protein as a way to crowd out less beneficial foods.Protein Snack Ideas (Less Than 30g Protein Per Serving):Kolby kicks things off with a list of easy-to-prepare protein snacks with less than 30 grams of protein per serving. These are great for anyone needing an extra boost throughout the day. Here are a few examples:Scrambled Eggs with Spinach and Turkey: A breakfast option with 22g of protein and high in healthy fats.Greek Yogurt with Berries and Chia Seeds: This snack offers 20g of protein and is lower in fat.Protein Smoothie: A quick and easy 30g protein hit, combining protein powder, almond milk, banana, and spinach.Higher Protein Meal Ideas (30g-50g Protein Per Serving):Kolby then ups the ante with meals that contain 30-50 grams of protein per serving—perfect for larger meals or anyone needing more fuel to sustain their workouts. Some examples include:Grilled Salmon with Quinoa and Veggies: A nutrient-dense meal packing 42g of protein.Turkey Burger with Cottage Cheese: A 40g protein meal that's surprisingly easy to prepare and perfect for a post-workout refuel.Egg White Omelette with Turkey and Spinach: A lighter, high-protein breakfast option with 35g of protein.Protein Hacks for 50g+ Protein:For those who need an even bigger protein boost, Kolby shares his favorite “protein hacks” that offer 50 grams or more in a single sitting. These are ideal for those who are short on their daily protein intake or need something quick and efficient:Double Protein Shake: Two scoops of whey protein blended with almond milk, spinach, and ice for a whopping 50g of protein.Cottage Cheese with Turkey Slices: Surprisingly, this combination packs a punch with 52g of protein and can be a quick snack option.Tuna Salad with Greek Yogurt: By doubling up on the tuna and mixing with Greek yogurt, this provides a high-protein meal with 50g of protein and minimal carbs and fats.Takeaway Message:Kolby wraps up by stressing the value of adding more protein into your diet, especially for anyone serious about improving their fitness and body composition. By making small changes—like swapping snacks for high-protein options or using protein “hacks”—you can crowd out less nutritious foods without feeling deprived.If you try adding just 50 grams more protein a day, you're likely to see improvements in muscle gain, fat loss, and overall performance in the gym. Plus, with options that fit a variety of tastes and dietary preferences, it's easier than ever to hit your protein goals.Kolby concludes by mentioning that all the protein-packed meal ideas will be made available in the show notes, and a PDF version will be accessible to members soon. Stay tuned for more great content on nutrition, fitness, and wellness, and don't forget to share how you're staying active!

Two delicious recipes this week from Neven including Grilled Salmon.

Today's recipe is Grilled Salmon and Veggie Skewers.Here are the links to some of the items I talked about in this episode: #adSena Sea: Wild Alaskan Fish - sign up for their VIP mailing list to get 10% off and family E-CookbookIG: @Senasea_SeafoodsLaser Thermometer for the GrillBaking SheetSmall BowlCutting BoardChef's KnifeMetal SkewersBasting BrushHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo 

Hey Love! In this last episode, I'll be finishing up this three part series on the importance of eating balanced meals and how to enjoy the foods you love while staying on course with your weight loss and management goals. Listen in as I share how managing my macros has been a game changer for me and how you can apply these strategies to your health and wellness journey. I hope you find this episode informative and encouraging. As promised below are 10 simple strategies for balanced meals that include protein, carbohydrates, fiber and fats.  I've also included ten vegan options.   Peace and Blessing!   LaDawn Hickman Holistic Nutrition Weight Loss and Accountability Coach   If you would like more support and to be a part of a community of women like you, please join my Facebook Community, “Essential Wellness w/LaDawn Hickman".   10 Simple Strategies for Balanced Meals Greek yogurt bowl with nuts and fresh fruit Homemade wrap with lean meats quinoa and vegetables. Tossed salad with beans, cheeses, and assorted vegetables Vegetable soup with rotisserie chicken add some olives and a few pieces of cheese on the side Lean grilled steak with asparagus cooked in olive oil Quinoa-based casserole with vegetables and topped with feta cheese or add sliced avocados on the side Oatmeal with strawberries and add two boiled eggs or sliced avocados on the side. Grilled Salmon drizzled in olive oil and lemon juice and a side of roasted Brussels Sprouts Salad with legumes, nuts, lean proteins, and vegetables. Smoothie with yogurt, fresh fruit, oats and nut butter. 10 Simple Strategies for Balanced Meals - Vegan Stir-fry with brown rice, tofu, seitan, and vegetables. Quinoa in vegetable broth Overnight oats with nuts, seeds, and a non-dairy milk Chia pudding with rice milk and fresh fruit Salad with legumes, nuts, and leafy greens Smoothies with almond, flax, or coconut milk and fresh fruits and vegetables (spinach/kale) Vegan burgers with quinoa, black beans and avocado Vegetable couscous with squash, zucchini, and carrots. Stir-fry with tofu, veggies, and quinoa. A wrap with tempeh, avocado, and fresh vegetables.      

This week's podcast's hosts Ryan Reiss & Mehran Khaghani sit down with our awesome guest, comedian Moses Storm!

Today, we dive into a scrumptious recipe for Grilled Salmon with a tasty Lemon-Dill Butter Sauce, which if you aren't a lover of salmon right now, you will be by the time you finish this recipe. Being from the Great Pacific Northwest, we have fresh salmon all over the place from Farmer's Markets, to food trucks, to our local grocery stores…and hopefully will be on your table very soon…

Hello Everyone!! We are back with a brand new podcast!!! We are also on Spotify, Anchor and Apple Podcast (Links are further down)!!!!! Dylan and Kyle answer some questions from the lovely fan base (mainly Michael Witherspoon) and AskReddit again. Please like, comment and subscribe!! As always STAY MACHO!!!!!!  Find us on:  Facebook: MachoBurger Productions: https://www.facebook.com/machoburgerp......  Instagram: MachoBurgerProductions https://www.instagram.com/machoburger......  Twitter: @TheMachoBurgers https://twitter.com/TheMachoBurgers​​...  Spotify: MachoBurger Productions https://open.spotify.com/show/2VDiIN3......  Anchor: MachoBurger Productions https://anchor.fm/machoburger​​​​​​​​​​​  Apple Podcast: MachoBurger Productions https://podcasts.apple.com/us/podcast...... Podbay: https://podbay.fm/p/the-machoburger-p...  ListenNotes: https://www.listennotes.com/podcasts/...... --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Flora talks to us about her salmon teriyaki recipe and what her relationship with salmon is like. For more information on her recipe, including how to prepare it, head to our website!   For more information: Website: https://www.uaa.alaska.edu/academics/... Facebook: https://www.facebook.com/UAANRCANE/ Instagram: https://www.instagram.com/uaanrcane/

The Dreamatorium that is Matt & Shay's Playhouse Podcast has begun! The boys discuss the origins of this adventure, Shay's Hurricane PTSD, and Matt prepares Grilled Salmon. Song by Dr. Harvey Elephant "Vampire Weiner 2020" | Leave us a voicemail @ https://anchor.fm/mattandshaysplayhouse/message

RunDisney’s Virtual Race Series celebrates 80 years of Marvel. While we were up at Disney completing the August 5K in the series, we got some great food at Splitsville in Disney Springs.     Mike Crave, General Manager, sat down with us and took us through some of his favorites from the menu.  One of them is the Grilled Salmon with Mango Chutney.  The salmon is grilled and tastes so fresh atop the sticky rice.  The broccoli is topped with a flavorful garlic butter sauce.  This entree would be great after a long run or actually anytime. (Bonus hint:  Mike says it is great blackened!) THAT’S A WRAP Stay tuned for more from Splitsville throughout the week.  Mike, was so nice to sit down with us and give us a tour of his favorites from the menu.  There were so many amazing flavors that we couldn’t fit them all in one episode, so we will be sharing them as quick bites throughout the week.  Everyone should know about the elevated food, drinks, and fun at Splitsville.   Want to reach us with a tip, trick, or recommendations?  Our email is info@runeatdrink.net. Or you can call with your “runcation” tips at 941- 677-2733.   Thank you for listening! We are looking forward to another great year of the podcast because of all your support! Don’t forget to follow us and let us know where to find you next on our website, Facebook, Instagram, and Twitter.  Also checkout our new store on the website and get some swag, compliments of Pure Creative Apparel.  Thank you, Pure Creative Apparel, for sponsoring this week’s show!  Thanks to PodcastMusic.com for providing the music for this episode, too!

So I get up on a soapbox and talk about the Alberta 2019 election which voting will happen on April 16th.  I also discuss the Epic Game store and how they are buying exclusives like Borderlands 3.  This leads to the talk on piracy that the fragmentation of digital sources for media and games might soon cause. Finally we have an email address: sftcd@jawsconsortium.com please send us comments. Jaws Out

Hey Weight Loss Nation! The Weight Loss Nation It’s Tampa Bay Tuesday, and today I’m Reviewing the Terra Gaucha Brazilian Steak House ……located at 1108 S. Dale Mabry Hwy (between W. Jetton Ave & W. Watrous Ave in South Tampa, FL They also have a 2nd Terra Gaucha location in Jacksonville, which is located at 4483 Southside Blvd….. in Jacksonville, FL. Terra Gaucha has “Chur-ra-Scaria” Style dining…….”Churrasco” means Brazilian BBQ……which is a timeless tradition from the Southern Hills of Brazil. “Gaucho” means Cowboy in Brazilian. These “Gaucho’s” would work taking care of cattle in the open land…..and they would eat their meal by preparing a “Churrasco.” The Gaucho’s would season & roast “skewered” meat over open fire pits, cooking over natural wood fires & use Rock Salt to prepare & season the meat that they would BBQ. This Brazilian BBQ has traveled thousands of miles for you to experience this Authentic Southern Brazilian culture.   When you enter Terra Gaucha, your eyes are immediately drawn to the beautiful salad bar. The Salad Bar is an “eye pleasing” experience. Set with white linen cloth, and gold and silver colored bowls, filled with fresh, colorful vegetables, lettuce, salads and meats. Many, many Healthy options available at the Salad Bar.   “Dennis” was our waiter for the evening. He handed us a “cardboard Coaster” that was “RED” on one side and “GREEN” on the other. Dennis explained the “Chur-ra-Scaria” Style dining experience like this: When you place the “green” colored coaster in front of your plate, the “Gauchos” will come over and offer you different selections of fresh carved meat. If you don’t want the “Gauchos” to bring you meat, turn the coaster over…..so that the “RED” side is facing up. Sounded Easy Enough. Dennis then invited me and my guests up to the salad bar. I had already “Checked Out” the Salad Bar before I sat down, so I knew EXACTLY what I was going to eat. That’s a VERY IMPORTANT TIP NATION! ALWAYS….and I mean Always.. check out a salad bar …. Or …. A buffet….. BEFORE you go up to eat. This way, you know exactly what healthy items you will be putting on your plate and you WON’T be tempted by any of the other “unhealthy” choices. I walked up to the “Salad Bar” and placed fresh Spinach, cucumbers, beets and tomatoes on my plate. I added some fresh cold shrimp to my salad and Added some oil & balsamic vinegar to the salad & “Voila” a Healthy, Delicious salad! After my salad, I went back up to the salad bar, and added broccoli and a sweet potato to my plate, to eat with the Delicious “Skewered Meat” that would be coming!   Let the “Churrasco” Begin! I sat down….and placed my “GREEN” colored coaster in front of me. Immediately……a “Gaucho” came over to me and offered me some “Filet Mignon.” I said….YES….of course….and then the Gaucho asked me if I wanted “rare, medium or well done.” I looked at the Skewer…I looked at the Gaucho….and I said……”Medium please” With that….The Gaucho sliced some Fresh, Flame-Broiled Filet Mignon from the middle of the skewer” onto my plate. The Filet Mignon was cooked perfectly! No sooner did I swallow the Filet Mignon, another Gaucho comes over to the table and asks me if I would like some pork loin…..Then another Gaucho comes over and asks if I want some Lamb.  I tell him “No Thank you” and he leaves…but ANOTHER Gaucho comes over. I politely tell him “No Thank you” I was like….Wow….these “Gauchos” are fast! I can’t even enjoy my Filet Mignon. I turn around….and Dennis is standing next to me and says…..”Diane, are you enjoying your Churrasco? I’m like…..The Gauchos are coming too fast Dennis. I’d like to finish one piece of meat, before they bring over another one. Dennis Smiles and says…..”That’s no problem Diane.”  And with that…..Dennis turns the GREEN coaster over….so that the RED side is facing up. Just turn the coaster over to the GREEN side when you’d like to be served more meat.”   There are many different types of meat available for you to enjoy, as well as fresh, healthy veggies at the salad bar. The main thing you have to do is be MINDFUL. Pace Yourself! Turn the RED Coaster up while you are enjoying your meat! AND…..watch your portions! You can EASILY eat like King Henry the 8th at Terra Gaucha’s. I really enjoyed the Filet Mignon and the Grilled Salmon with Mango Salsa. Two things I would never cook at home. Another Great TIP for you Nation. HAVE items you wouldn’t cook at home or at a restaurant. ENJOY yourself!   It’s time to review Terra Gaucha Brazillian Steakhouse.   For the fresh, clean ambiance……..Fresh vegetables and healthy choices at the salad bar, AND…..of course…..the perfectly cooked filet mignon and grilled Atlantic Salmon with Mango Sauce….. Terra Gaucha gets a BIG 3 WLN Avocado’s Great job……Terra Gaucha!   If you Live in the Tampa area…..or …..are Visiting the Tampa area, go to Terra Gaucha Brazillian Steakhouse. They are open M-F for Dinner ….. from  5 – 10:00pm                             Saturday                 from   4 – 10:30pm                             & Sunday                from   4 -  9:00pm The Tampa Restaurant is located at 1108 S. Dale Mabry Avenue. Go to their website….   www.TerraGaucha.net to look at the full menus for the Tampa as well as the Jacksonville location. The Tampa location’s phone number for reservations is    813-999-4332. When you go…..ASK for Dennis as your Waiter! Dennis is FANTASTIC! Thank you Dennis for being so observant and courteous to me. All the Gauchos are so pleasant and accommodating. The price for a FULL Churrasco Dinner experience is $42.95. You can order just the Full salad bar for $24.95. Check out Terra Gaucha Brazillian Steakhouse! You’ll have a great time and enjoy a Healthy meal!   Hey Weight Loss Nation! www.TheWeightLossNation.com If you are ready to "finally" lose weight and keep it off forever, you need to "join Weight Loss Nation." You know the adage....."It takes a village to raise a child." The concept is the same with weight loss! Would you rather continue "yo-yo dieting" by yourself and not be able to go out to a restaurant with friends, since you know you will "struggle" with food choices? Are you happy with losing weight only to gain it back again? Do you have too much "stress" in your life? I've said all of those things and I've had every excuse in the book on why I couldn't keep weight off. Or....... Would you like to be part of a "Village" of people, who are just like you and will be there to support you every single day in a private community? Weight loss Nation has a collaboration of experts in the fields of Nutrition, Mindset, Movement, Weight Loss, Yoga, Fitness, Meditation, Emotional Eating and Post Traumatic Stress! When you become a member of Weight Loss Nation, you have access to these experts to answer your questions! Weight Loss Nation Members* have access to recipes, cooking videos and exercise videos. Weight Loss Nation participates in “Meet Ups” in the Tampa Bay, Florida area. Our Private Facebook Forum is a "no judgement zone," where you can feel safe and comfortable in sharing your comments and feelings. So.....what are you waiting for? Go to www.TheWeightLossNation.com and take the life-long journey with me and finally lose the weight forever! Members* are Weight Loss Nation Pro Support and/or Lifetime Members https://goo.gl/aJrpZT    Nutrition Disclaimer These show notes are written and produced for informational purposes only. Statements within this site have neither been evaluated or approved by the Food and Drug Administration nor a health practitioner. This site is not intended to diagnose, treat, cure or prevent any disease. Content should not be considered a substitute for professional medical expertise or treatment. The reader assumes full responsibility for consulting a qualified health professional regarding health conditions or concerns, and before starting a new diet or health program. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. This website, www.TheWeightLossNation.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as MyFitnessPal.com, CalorieCount.com, Nutrifox.com, as well as from other sites.  Although TheWeightLossNation.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Different online calculators provide different results depending on their own nutrition fact sources and algorithms. Furthermore, I am neither a chef nor a cook and I don't pretend to be. I'm also not great in Math! Under no circumstances will Weight Loss Nation LLC. be responsible for any loss or damage resulting for your reliance on nutritional information, or any other information from this site, or the www.TheWeightLossNation.com website. Information is offered as an opinion and information may not be accurate. Due your own due diligence and make your own conscious decisions.  

Grilled salmon is great, but a grilled salmon BLT is fantastic. I love these sandwiches on sourdough bread but you could use hamburger buns, too. After grilling your salmon steaks and putting them on the buns, add mayo or a remoulade sauce, fresh basil, tomatoes, and lots and lots of crispy bacon strips. Garnish with snipped chives. Then, go to town. The sandwich is perfect with a dry chilled rosé. Photo: LittleRedKitchen/Flickr, creative commons The post Faith’s Grilled Salmon BLT appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

WOW ’em Grilled Salmon

Mat Kearney is a singer-songwriter hailing from Eugene Oregon. While Attending college on an athletic scholarship, Mat unexpectedly discovered a love for songwriting - eventually moving to Nashville on a whim to pursue a career in music. A few short years later, he broke through with the release of his album ’Nothing Left to Lose’; immediately making waves at national radio and selling nearly half a million copies to date. Since that moment, Kearney has continued to release one critically acclaimed album after another - boasting 5 hit singles on the adult top 40 radio chart since his debut in 2006.

This month Karly and Xavier talk their love of salmon, how tart is “too tart”, tips on mellowing out raw red onions and more. The recipe used and adapted was from COOKING CLASSY – Grilled Salmon with Avocado Chimichurri. Chime in: Instagram | Twitter | Facebook | Email | Website | Voicemail Song: Dead Kennedys “Soup Is Good Food”

  I'm back with a new podcast! For some reason unknown to me, in the last couple of weeks the number of Barbecue Secrets listeners has jumped from about 40 to over 600 a day. Not sure what's going on, but I figure if there's that much interest in the show I'd better start producing some new episodes. I hope you like this one, and I'm looking forward to making more. For all you CKNW listeners, here are your recipes for this week. Enjoy! Beach-Friendly Snacks As soon as we get unpacked and set up at a picnic table, we like to put out an array of simple but delish appetizers. Obvious choices are a nice variety of stinky cheeses, cold cuts, pate and crackers, olives, fresh pita and hummus, sliced long English cucumber, cherry tomatoes, pickled herring and so on.  Grilled Fresh Smelt This works best with smelt that have just been caught, but you could thaw frozen smelt and do the same thing. If you’re squeamish you can gut and behead the fish before grilling but, in my opinion, why do all that fussing and make a mess when they taste great whole? Makes a great beach picnic appetizer for 4 8 or more fresh raw whole smelt Sea salt (Fleur de Sel or Malden Salt would work best, but Kosher Salt would also work fine)  Pre-heat a portable grill for medium-direct cooking (I prefer The Cobb or a Weber Smoky Joe, but you can also use a hibachi or portable gas grill). Wipe the smelt with a paper towel to remove any excess moisture. Sprinkle them with the sea salt and immediately place them on the cooking grate (the fresh coating of salt should help prevent them from sticking to the grate, but if you’re worried about stickage lightly drizzle them with oil before you put them on the grill). If your cooker has a lid, leave it off. Carefully tend the smelt, turning them regularly, until they are slightly charred and a have a light golden colour. Remove them from the grill and eat immediately while they still have a crisp crust. Eat them whole – I know it sounds gross, but the crunchy head is the best part when it’s fresh from the fire. Grilled Salmon with Teriyaki Sauce and Fresh Mango and Jalapeno Salsa Makes 4 servings I like to make my own Teryaki sauce (see recipe below) but the bottled variety is also very good. To keep things very simple, and still delish, you can substitute teriyaki sauce with good quality Japanese soy sauce. For the salmon: 4 8-10 oz | 250-300 g pieces of boneless wild salmon fillets, skin on 1 cup teriyaki sauce For the salsa: 1 ripe fresh mango, diced 1 jalapeno, diced Juice of 1 lime Kosher or sea salt to taste Prepare the salsa by combining all the ingredients. Marinate the salmon pieces in the teriyaki sauce for no more than an hour. I like to bring a big Ziploc bag to the beach and marinate the salmon on the spot. If you soak them in the sauce too long they get too salty and it masks the delicious taste of the salmon. Prepare your portable grill for medium direct cooking. Place the salmon pieces, skin-side down, on the cooking grate and cover the grill. When the salmon is done (internal temp of about 130F or springy to the touch), remove it from the grill and let it rest for a few minutes before serving with the mango salsa and the rice salad on the side.  Rice, Asparagus, and Cucumber Salad Makes 8 servings (so you’ll have enough for leftovers the next day) This is a slight adaptation of a recipe from a 1994 Bon Appétit magazine. The salad tastes like summer itself and it’s one of our go-to beach picnic standards. You cannot make it once without making it again and again. 1 3/4 cups | 425 mL water 1 cup | 250 mL long-grain white rice 1 pound | 500 g asparagus, trimmed and cut into 1-inch | 2.5 cm pieces 11/2 cups | 375 mL long English cucumber, chopped into 1/4-inch | 5 mm dice 1/2 cup | 125 mL chopped chives 2 Tbsp | 25 mL Dijon mustard 1 Tbsp | 15 mL honey 1 Tbsp | 15 mL white wine vinegar 1/2 tsp | 2 mL dry mustard 21/2 Tbsp | 40 mL vegetable oil 1/4 cup | 50 mL chopped fresh dill 1 tsp | 5 mL finely minced lemon zest kosher salt and freshly ground black pepper to taste large, intact leaves of green leaf or butter lettuce dill sprigs, for garnish Bring the water to a boil in a medium saucepan over high heat. Add the rice and return the water to a boil. Reduce the heat to low, cover, and cook it for about 20 minutes. Place the rice in a bowl, fluff it with a fork, and let it cool to room temperature.             Blanch the asparagus in boiling salted water for 1–2 minutes, just until it’s  bright green and still slightly crisp. Plunge the asparagus into a bowl of cold water to stop the cooking process. Drain it and pat it dry. Add the asparagus, cucumber, and chives to the rice.             Combine the Dijon mustard, honey, vinegar, and dry mustard in a small bowl. Gradually mix in the oil and then mix in the dill and lemon zest. Mix the dressing with the salad mixture. Season the salad with salt and pepper. Line a large bowl with lettuce and mound the salad in the bowl. Garnish it with sprigs of dill.  The Perfect Beach Picnic Dessert: Black and Blue Berries with Lime Zest Confit Makes 6–8 servings This one’s inspired by a dessert from celebrity chef Anthony Bourdain, who had “Blueberries with Lime Sugar” on the menu at Les Halles restaurant in New York. It’s great with just blueberries, but Kate decided it would benefit from the addition of blackberries. The combination works beautifully and kids love it, too. Don’t forget to drink the juice! For the lime zest confit: 2 limes 1 cup | 250 mL water 1/2 cup | 125 mL sugar For the berries: 3 Tbsp | 45 mL sugar 2 Tbsp | 25 mL lime juice 3/4 pint | 375 g fresh blueberries 3/4 pint | 375 g fresh blackberries 1/4 cup | 50 mL fresh mint, finely chopped mint sprigs for garnish 1/2 cup | 125 mL crème fraîche or sour cream or enough vanilla ice cream for 6–8 (optional) To make the confit, remove the peel from the limes with a paring knife, being sure not to include the white pith. Slice the peel into thin pieces. (It’s much easier to zest the limes if you use a zester, which is a wonderful tool for all kinds of reasons.)             Combine the water and sugar in a small saucepan and bring the mixture to a boil. Add the zest and reduce the heat so the mixture simmers. Loosely cover the pot and let the liquid cook until it has reduced by half. Remove it from the heat, cool it completely, and strain it (or not, if you aren’t averse to shreds of lime). You can store the confit in an airtight container and refrigerate it until you need it.             To finish the dish, combine the sugar with the lime juice in a large, presentable bowl and stir to dissolve the sugar. Add the berries and toss them well, coating all the berries with the mixture. Add the fresh mint and the lime zest confit and toss the berries well again. The mixture is even better after the flavors have had time to marry, so refrigerate the berries for an hour or more. Garnish them with more fresh mint and serve them with crème fraîche, sour cream, or vanilla ice cream, if you like. BONUS RECIPE: Complicated but Delicious Teriyaki Sauce Makes about 8 cups | 2 L This homemade teriyaki sauce, which I have slightly adapted from an old recipe by famed Vancouver chef Trevor Hooper, has dimensions of flavor that make the extra work more than worthwhile. It stores for several months in the fridge, and it’s great as a marinade for meat or seafood, as a sauce for stir-fries, or just drizzled on steamed rice. 11/2 cups | 375 mL sake 11/2 cups | 375 mL mirin 2 cups | 500 mL brown sugar 4 cups | 1 L Japanese soy sauce 1/2 cup | 125 mL tamari soy sauce 1 small onion, chopped 1 shallot, chopped 4 cloves garlic, chopped 1 2-inch | 5 cm piece fresh ginger, chopped 1 orange, chopped, skin on 1 small pear, chopped 1 small leek, split, washed thoroughly and chopped Combine all the ingredients in a medium saucepan and bring the mixture to a low boil. Cook it until it’s reduced by about 20 percent. Cool it, strain it into a large jar or bottle, and refrigerate it. It stores indefinitely in the refrigerator.  

Hospitality Operations - This FETAC Level 5 Certificate course will provide students with a broad knowledge of the profile and structure of the hospitality industry. The course will allow participants to implement a range of hospitality service skills including customer relations, service and accommodation maintenance as well as food and beverage preparation.

Part 3 of 3: Originally Aired June 30, 2013 Dianne Linderman talks about the things that didn't used to be considered ?normal? but are perceived as normal today. Dianne speaks with a caller about the Supreme Court judges, and how much power they actually hold. Also, get Dianne's secret for making the perfect Grilled Salmon, along with other delicious recipes for grilling potatoes with green onions and butter, along with mushrooms and bell peppers. Find out more about Dianne Linderman on her website: http://www.everythingthatmattersradio.com/ and be sure to check out Dianne's cook book Everything That Matters in the Kitchen.

Part 3 of 3: Originally Aired June 3, 2012 Dianne Linderman shares her recipes for Grilled Salmon with a Side of Asparagus and Potatoes, Egg Souffle, and a Healthy Honey Caramel Corn using coconut oil and sea salt. She then advises a caller about whether or not to agree to a prenuptial agreement for his upcoming nuptials. Find out more about Dianne Linderman on her website: http://www.everythingthatmattersradio.com/ and be sure to check out Dianne's cook book Everything That Matters in the Kitchen.

Susan shows how to easily deskin salmon