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Speaker 1: You're listening to the Saturday Morning with Jack Team podcast

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Speaker 1: from News Talks'd.

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Speaker 2: Be thirteen minutes to ten. On News Talks, they'd be cook.

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Speaker 2: Nicki Wicks is here, she's seen adolescents. What did you think, Nikki?

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Speaker 3: Oh yes, oh well I found myself incredibly disturbed. Yeah

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Speaker 3: it was great. I was I was absolutely gripped by it,

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Speaker 3: by the acting in it, et cetera. It was extraordinary

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Speaker 3: and it was it was so true, Like, yeah, it was.

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Speaker 4: It was you know, that's you know what.

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Speaker 2: Trick if they not that they need it, but if

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Speaker 2: they if they need their if they you know, they've

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Speaker 2: got their like posters up anywhere and they have it

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Speaker 2: and they have the reviews. You know, it's just like

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Speaker 2: our five stars the Guardian, five stars in New York Times,

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Speaker 2: five stars of the Wall Street General.

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Speaker 4: They can just put Nicki Wicks, I think that. No,

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Speaker 4: I think.

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Speaker 3: Your in this terrible situation unfold and you had sympathies

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Speaker 3: for all all around. Ye kind of like, when did

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Speaker 3: young men or when do young men, yeah, I don't know,

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Speaker 3: feel so rejected and so when do any young people

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Speaker 3: feel as though the idea of being liked is the

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Speaker 3: most important thing? In the world. Really, you know, it's

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Speaker 3: just not We all learn that as adults that you

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Speaker 3: start to realize it's not about other people liking you.

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Speaker 3: It's about who you love. And oh it's tricky. Oh

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Speaker 3: it's tricky. Yeah.

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Speaker 2: Well anyway, okay, anyway, there's someone You've got a grilled

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Speaker 2: rice and grilled salmon and rice reyhip be for us,

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Speaker 2: which is great because I mean, I love salmon.

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Speaker 4: But I know, like my wife finds it a bit

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Speaker 4: if we bake it, she finds.

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Speaker 2: It a bit too like c't overwhelming, a bit too

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Speaker 2: salmony and a bit too rich, you know.

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Speaker 4: And this is maybe a bit of an alternative, it

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Speaker 4: really is.

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Speaker 3: Look, I'm not a big fan of baking salmon at all.

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Speaker 3: I either smoke it or I grill it, Okay, so

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Speaker 3: either which way. But I find baked salmon I really

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Speaker 3: enjoy it. I mean, and I mean r A R

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Speaker 3: L y. I just it is too rich for me.

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Speaker 3: Whereas if you grill it and you just need to

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Speaker 3: really grill it on one side because it'll go all

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Speaker 3: the way through, it tends to just leak some of

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Speaker 3: that oil out. I know, the words good for you

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Speaker 3: and all that sort of thing. But I'm not keen,

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Speaker 3: so I've got this grilled salmon respect. I also love

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Speaker 3: it as a dinner for one or two, because salmon's

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Speaker 3: quite expensive too. Trying to feed a family for sis

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Speaker 3: on it, I'm sure we'll be pricey. So I think

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Speaker 3: you'd about one hundred to one hundred and fifty grams

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Speaker 3: yourself because it is rich. I buy those lovely salmon

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Speaker 3: filets that have got the skin on. If they're too thick,

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Speaker 3: ole slice them down the middle to serve two. Get

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Speaker 3: you get your O and on grill really high. I

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Speaker 3: put the salmon just on a foil lined tray because

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Speaker 3: that oil will come out of it. And I like

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Speaker 3: to mix a little mix of soy sauce I don't know,

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Speaker 3: two tablespoons a teaspoon of freshly grated ginger and about

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Speaker 3: half a teaspoon of sugar jack, and you mix all

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Speaker 3: of that together and then just brush that over the salmon,

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Speaker 3: and you've put the salmon skin side down on your

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Speaker 3: on your on your on your sheet of foil. I

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Speaker 3: also a little a little tip is also I often

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Speaker 3: try and by the tail piece. Tail piece has a

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Speaker 3: I think less fat in it and also less less bones.

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Speaker 3: And left of bone, and which is often cheaper to

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Speaker 3: buy bonin, grill that until it's really you know, sort

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Speaker 3: of quite caramelized. It'll you know, you're only gonna grill

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Speaker 3: it on the one side that so it'll be you know,

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Speaker 3: you can really leave it under there for a while

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Speaker 3: and then remove the skin. You're going to serve the

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Speaker 3: flesh of it, and then grill the skin until it's

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Speaker 3: really crispy, because that's delicious to have with it. You

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Speaker 3: don't want to waste the grit that. You don't want

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Speaker 3: to waste that. And then I just serve this with

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Speaker 3: some beautiful brown rice. I love the earthiness of brown rice.

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Speaker 3: I mean, this is a very sort of common breakfast

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Speaker 3: item in Japan as sort of rice and in salmon,

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Speaker 3: and it's really long lasting. It will keep you satisfied

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Speaker 3: all day, especially if you use brown rice. And I

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Speaker 3: just use brown rice. I put maybe some lovely little

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Speaker 3: pickled v getables or maybe some salad greens in this

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Speaker 3: little bowl with my rice salmon on top, sprinkle over

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Speaker 3: some sesame seed, squeeze of lemon juice, and then serve

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Speaker 3: it with that crisp skin on the side. And it's

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Speaker 3: just a lovely little. It's just beautiful. It's just simple,

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Speaker 3: it's easy, it's good for you.

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Speaker 4: It's clean food.

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Speaker 3: Not that I consider any food necessarily dirty, but yeah,

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Speaker 3: it's good. You'll feel great afterwards. It makes a good

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Speaker 3: sort of breakfast or lunch or dinner. Yeah, so perfect, Yeah, yummy.

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Speaker 4: Yeah, I think you're right. I always find it weird

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Speaker 4: when people don't like eating salmon skin, you know, yeah,

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Speaker 4: because it's I know, when it's.

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Speaker 2: Crispy, especially I mean you know, you know, if you

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Speaker 2: bake it, and it can be kind of a bit

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Speaker 2: like maybe that's.

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Speaker 4: Understandable people don't like that, you know. I don't think

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Speaker 4: people like eating flatter things. But but when it's crispy,

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Speaker 4: I always like, what are you doing? How are you

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Speaker 4: missing out on this? This is incredible?

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Speaker 3: I know it's so youngmy it's like the best little chip.

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Speaker 4: Yeah yeah, yeah, he can.

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Speaker 3: I do a little teas for next week.

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Speaker 4: Please tease away, just because I like.

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Speaker 3: Perhaps some other listeners have got Quint Quincey's It is

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Speaker 3: Quinn season, and if you know about Quin season, you'll

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Speaker 3: be drowning in them. And so next week I want

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Speaker 3: to give us some ideas on how to make beautiful

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Speaker 3: quince paste.

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Speaker 1: They'll store well.

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Speaker 3: So if you're listening and you've got a bucket of

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Speaker 3: quince there, they still think well, so they'll store for

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Speaker 3: a week. And next week I'll give us a lovely

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Speaker 3: couple of ideas for sort of baked, beautiful slow quints.

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Speaker 3: I love them. And also I give my recipe for

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Speaker 3: a quick quince paste.

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Speaker 4: Very good. Okay, look forward to there. Thank you, look

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Speaker 4: forward to it.

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Speaker 2: So you next Saturday, thank you. Weeks our cook there,

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Speaker 2: we'll make sure her recipe and instructions for grilling salmon

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Speaker 2: with some brown rice rup on the News Talks HEADB

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Speaker 2: website newstalks hedb dot co dot m Z.

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Speaker 4: Right now it is seven to ten.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to News Talks HEDB from nine am Saturday, or follow

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Speaker 1: the podcast on iHeartRadio