Top 50 Salmon Quotes

A small pepperoni pizza on a tortilla is healthier than salmon teriyaki with rice and carrots.

I love a massage. I’d go every day if I could. I don’t need to be wrapped in herbs like a salmon fillet, but I do love a massage.

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.

Scotch beef, salmon and shellfish are recognised the world over for their excellence and Scottish provenance. People recognise the Scottish brand. They associate the country with quality food and drink, and clearly other Scottish sectors, such as dairy, can benefit from that, too.

If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid red flesh.

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.

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.

The Tyne is at the bottom of my garden. When the river came up 16ft, 7ft of that went through my home. There wasnt only salmon in the Tyne – my three-piece suite was in there too. I had to be rescued. It was a year-and-a-half before we could move back in.

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.’

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.

If I had the choice between smoked salmon and tinned salmon, I’d have it tinned. With vinegar.

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’m a non-confrontational person. If I order salmon and I get chicken, I’m going to eat the chicken.

When I’m on a second date with a girl, I’ll ask myself, ‘Can I marry this person?’ And we’re just trying to decide between salmon and chicken.

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.

At home, we have fish and greens, fish and greens – maybe salmon steak with curried lentils. No poncy cooking goes on, we don’t have dinner parties, we don’t entertain.

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.

Making ribs in Texas isn’t that unusual a choice for ‘Top Chef’. We played the stereotypes everywhere we go. It’s not only in Texas. We do it in New York; we did it in San Francisco. Listen if we shoot it in Seattle you know we’re going to be throwing salmon somewhere.

On a normal day, I crawl out of bed before 8 A.M., have a protein shake, chuck my gym kit on, and go for a class or personal-training session. When I’m back, I’ll have poached eggs with salmon or spinach for breakfast before my stylists arrive to do my hair – which takes ages. I then go wherever I am needed.

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.

Oh, my goodness, I am obsessed with Costco! We do runs at least twice a week. I love the salmon and rotisserie chicken, the dog beds.

I can make things, but I don’t cook them, exactly. Like salmon, I can stick that in a pan. Or the other day I made noodles, but they were hard. It never occurred to me to check them; I just stopped cooking them when I felt they were ready. Really, I’m too absentminded.

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.

Breakfast would be, like, egg whites with tomatoes, turkey sausage and feta cheese. Then for lunch I’d have salmon and spinach or something like that.

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.

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.

My husband cooks fancier food for himself than I’ve ever cooked on-air. I call him from the road, and he’s making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I’m not a better cook than my own husband!

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.

On June 22, 1793, Vancouver’s Discovery and Chatham anchored in Klekane Inlet. Archibald Menzies, the ship’s botanist, wrote that on the evening of June 28, they were visited by eight natives in two canoes who brought them two large salmon. This is the first known published encounter with the Haisla people.

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.

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.

Dinner for me is usually some version of chicken or fish – I love salmon – with grilled vegetables and salad.

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.

You ain’t supposed to get salmon when they’re swimming upstream to spawn. But if you’re hungry, you do.

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.

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.

Now when one goes to Dubai, one does shop a lot. I bought a lot of exotic food like Tofu and smoked salmon, which are generally not available in Mumbai.

I’ve worked with a lot of beauty companies over the years, but I really have to say that my own routine is very natural; like, I really try to be careful about the stuff I’m putting into my body, onto my body. I do believe in beauty foods – like, a lot of blueberries, salmon, kale, quinoa, avocado.

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.

I have a disgracefully sweet tooth. My younger brother and I, all we care about are puddings. You can keep your smoked salmon and caviar.

There are some achievements which are never done in the presence of those who hear of them. Catching salmon is one, and working all night is another.

Everything that I am and everything that I have, I owe to Arsenal, Arsene Wenger, Liam Brady, David Court, Bob Arber, Steve Bould, Neil Banfield, Mike Salmon, Tony Roberts, Gerry Peyton, Pat Rice, and many others. Words can’t describe my gratitude to these people and love for this club.

I’m a big fish eater. Salmon – I love salmon. My sister loves Chinese food and sushi and all that. I’m not as big of a fan, but she likes it so we eat it a lot. So I’m beginning to like it more. I don’t like the raw sushi. I liked the cooked crab and lobster and everything.

I hate going out for lunch during a workday because it slows down my pace and ruins my rhythm. I prefer to eat at my desk. Actually, I wander around the design studio with a plate in my hand as I dine on, for example, salmon sashimi and a salad of tomatoes and mozzarella. I often have a bit of dark chocolate after lunch.

Grilled salmon and brown pasta works for me every time.

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.

If I had my way, all actors over 55 would be issued a 3-lb. wet salmon with which to slap the face of every young, beautiful, successful upstart.