Salmon Quotes - Page 2

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The only time I really eat out is when I'm on the road. Then, I make the same choices that I would make at home - salmon and lots of oily fish and veggies.

I work on most weekends, so my husband is the executive chef. He is an amazing cook. I love the way he does salmon, and his apple pie for dessert is delicious.

I left home at the correct time but when I was riding along near the hatchery, the crew was separating some salmon, I guess I just got distraught, watching them.

Well, I think breathing life into the Endangered Species Act, taking those wolves back into Yellowstone, restoring the salmon in the rivers of the Pacific Northwest.

We are also working on the restoration of salmon runs, and we are doing a new process of mass marking with these fish so we can tell the wild fish from the hatchery fish.

I am not a fine chef, but I can certainly get dinner on the table for 14 people. With that many, I try to keep it simple: salmon, mashed potatoes, sauteed spinach, and salad.

It's better to get the nutrients for healthy skin from food, not supplements. Salmon, walnuts, blueberries, spinach... lots of my favorite foods happen to be amazing for skin too.

Try to eat more fat but choose polyunsaturated fatty acids as they help the body to burn fat so that's salmon, halibut, sardines, albacore, trout, herring, walnut and flaxseed oil.

People love salmon - but not all salmon is created equal. Farmed fish can be fed yucky things, with harmful side effects to both the fish themselves and to the waters they call home.

Sometimes string figures were used to illustrate stories, as in the case of an Eskimo example that depicts a man catching a salmon. Sometimes they had magic or religious significance.

Strawberries are like tomatoes for me; I just won't eat them year round. I'll happily wait for them to come into season, then I gorge like a brown bear eating salmon before hibernation.

I have loved corsets since I was small. When I was a child, my grandmother took me to an exhibition, and they had a corset on display. I loved the flesh color, the salmon satin, the lace.

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

I just try to stick to clean foods, anything grilled like salmon, chicken, fish, brown rice, and veggies. I do have a really big sweet tooth, so I try to curb my cravings with fruit instead.

Lunch, for me, usually consists of lots of salad and sometimes smoked or grilled salmon, tofu, or feta cheese. I make sure to add a lot of greens to my salad. I accompany this with some dal.

There is nothing particularly wrong with salmon, of course, but like caramel candy, strawberry yogurt, or liquid carpet cleaner, if you eat too much of it you are not going to enjoy your meal.

For all of us who have been involved in the recovery efforts to bring back and strengthen wild salmon runs, we fear that this change in policy could lead to further declines in these wild stocks.

I like Alaska for the salmon fishing - it's fantastic there. I usually stay in a log cabin with no one around for miles. I like to go with friends, but I'm also happy to be on my own with nature.

I've never felt a strong urge to rush into Hollywood, so I bided my time and waited till I had a decent body of work to show people, the icing on the cake being 'Salmon Fishing' and 'Parade's End.'

When I was a child and came with my elders to Galway for their salmon fishing in the river that rushes past the gaol, I used to look with awe at the window where men were hung, and the dark, closed gate.

I don't know what art is, but I do know what it isn't. And it isn't someone walking around with a salmon over his shoulder or embroidering the name of everyone they have slept with on the inside of a tent.

I think we're going to the moon because it's in the nature of the human being to face challenges. It's by the nature of his deep inner soul... we're required to do these things just as salmon swim upstream.

Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon.

Megan Fox finally listened to me... she is now a salmon fan. She will have salmon at least once a day. She'll go have a bunch of salmon sashimi, and she'll have a cucumber salad and miso soup and some edamame.

Yes, in the commercial world there's room for both McDonald's and Whole Foods, but in the realm of politics, we're told, it's either Filet-o-Fish or line-caught salmon: only one can prevail - and which is up to you.

I'm a bit snobbish about breakfast: eggs benedict, or eggs royale, or something like that. Or just some really amazing, proper brown toast with smoked salmon, lemon, and black pepper. That's a great start to the day.

If you are going to wrestle a bear, try to stay away from all fish oil products, you know. I mean it's tough for me, because I love to rub myself with salmon oil every day - it's a great conditioner for the hair, skin.

Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries.

I used to go salmon fishing with the late Jim Slater, the renowned investor, and he would give me tips. He told me to buy shares in football clubs, so I invested in Manchester United before its shares went through the roof.

When I was a kid, I had asthma, so I would have to take cod liver oil all the time. So anything fishy that reminds me of that taste, I can't eat. I love Chilean sea bass because I don't taste it there. But salmon? No, no, no.

All fats do not behave the same way in your body, and certain fats, including the omega-3 fats in salmon and other fatty fish and the monounsaturated fats in nuts, virgin olive oil, and avocados, are integral to a healthy diet.

Every year, tens of millions of salmon return to the pristine shores of Bristol Bay in Alaska. They linger in the bay's cool, shallow waters before charging up nearby streams to spawn and create another generation of wild salmon.

I eat very well. I cook for my family every night. We eat a variety of things, including chicken, fish, pork, lentils, all veggies, pastas, and salads. You name it, we eat it - except salmon, which I find disgusting. Sorry, salmon.

Some Western states have collaborative water agreements with Indian tribes - Washington state, for instance, monitors a number of its rivers to protect spawning salmon, which are promised to native peoples under 19th-century treaties.

I can make a couple of good sandwiches: tuna salad and chopped egg salad. And Greek bean soup. I was a cook for my old Zen master for many years. So there were two or three dishes that he liked, you know. Teriyaki salmon, a few things.

My dinner options are kept simple during Wimbledon. I have either salmon with rice, roast chicken with vegetables and potatoes, or steak with salad. My girlfriend Kim will cook, and I know each night that it will be one of those three.

I always think of the Pacific Northwest as giant trees and rain and clouds and dampness, like the Native American art from that area. That all says Pacific Northwest to me. Salmon. It really only exists on the Western side of the Cascades.

There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it.

I'm not a big chicken or meat eater, but sometimes I'll eat it if it's locally raised. The family dinner will be stir-fry, or we'll roll our own sushi with brown rice, spinach, salmon, sesame oil, sesame seeds, and seaweed. The kids love it!

All we want, whether we are honeybees, salmon, trash-collecting ants, ponderosa pines, coyotes, human beings, or stars, is to love and be loved, to be accepted, cherished, and celebrated simply for being who we are. Is that so very difficult?

Let me pose you a question. Can farm-raised salmon be organic when its feed has nothing to do with its natural diet, even if the feed itself is supposedly organic, and the fish themselves are packed tightly in pens, swimming in their own filth?

In a pine tree behind me, an eagle waits out the rain, hunched into himself, brooding. Crows squabble, a murder chasing a raven. Seals cruise the lines of fishing nets bobbing in the water, hoping for an easy meal, the tender bellies of salmon.

I cook often when I am at home but not in college. I do it alone. It is just very relaxing to me. Just about anything that I like to eat, I can cook - chicken, salmon, stir fry. I like to cook seafood or burgers the most when I am entertaining.

Whenever I feel mom-guilt, or I feel pressure to be a better mom - to cook salmon on a bed of quinoa for my kids - I just think to myself, 'I... have... suffered... enough.' And then I feel fine about feeding my toddler a bag of chips for dinner.

I eat five small meals a day that usually consist of overnight oats for breakfast, a green juice for a snack, salad with a protein for lunch, granola bar as a snack and then a healthy dinner of chicken or salmon and veggies, tacos or vegan chili.

My hubby makes a mean salmon steak at the grill, but he leaves all the sides up to me. I love to grill and roast vegetables. I also experiment with baking instead of frying some things, like onion rings. I even make biscuits with coconut oil these days.

I used to have a routine where I would eat a meal during the World Series of Poker. I would play, they would call it a day and I would go work out. I would always order poached salmon with mushrooms and I would dip the salmon into a side of ranch dressing.

I do all the cooking in our family. I'm a utilitarian cook, rather than an adventurous one - I only have about 15 recipes in my repertoire that I rotate - but I love being able to go down to the river and catch a 30 lb. salmon, then grill it on the barbecue.

I usually get up not before 9. I have a huge library - I'm a big fan of Scandinavian crime fiction - so I'll usually take a book and go off to one of my favorite bistros for a cappuccino or espresso or maybe I'll have some lovely smoked salmon for breakfast.

Every chef has his treats. By that, I mean bits and pieces from things you're working on - crusty little cake trimmings, ends from a brisket, collars from a salmon, scraps. But they're snacks to me, and I eat them right off the cutting board - maybe too much.

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