Dwyane Wade's Personal Chef Richard Ingraham

May 1, 2014

05/01/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and Bonnie Berman interview Chef Richard Ingraham, personal chef to Dwyane Wade.  He talks about what he makes for the Heat star to keep in shape especially for these championship games and we taste Wade’s favorite dish on air.

~~Dinner in Minutes~~

Poached Salmon with Lemon Dill Sauce and Hot Arugula Pasta – quick, spring dinner

Salmon steaks are thick and juicy and a nice alternative to salmon fillets.   The lemon dill sauce takes only minutes to mix together. Gentle poaching is a fail-safe method of cooking salmon.   It remains moist, juicy and flavorful.   The secret to poaching salmon is to slightly undercook it.   It will continue to cook in its own heat for a few minutes after it is removed from the poaching liquid. 

Wild salmon is in season now.   It’s a wonderful treat. Buy extra and freeze it for when it is out of season. 

To test for doneness, insert a knife into the meat and pull the flesh away slightly.    It should be opaque, not clear. 

Arugula adds zing to salads.   My Italian friends also like it cooked in pasta as it is in this side dish. 

Poached Salmon
Credit www.dinnerinminutes.com/recipe.php

Helpful Hints:

  • Any type of pasta can be used. Cook according to package instructions.
  • Salmon fillets can be used instead of salmon steaks.
  • The quickest way to use fresh dill is to snip it with a scissors. Freeze-dried dill can be used instead.
  • Minced garlic can be found in the produce section of the supermarket.



  • Place water for pasta on to boil.
  • Place salmon on to poach.
  • Mix lemon dill sauce.
  • Cook pasta and arugula.



4 cups water
1 cup bottled clam juice
2 6-ounce wild salmon steaks
1/4 cup reduced-fat sour cream
1 tablespoon lemon juice
2 tablespoons snipped fresh dill or 1 tablespoon dried
1/2 tablespoon capers
Salt and freshly ground black pepper

Place water and clam juice in a large saucepan and bring to a simmer.   Slip salmon into liquid and let simmer, gently, do not boil, for 5 minutes.   While salmon poaches, mix sour cream, lemon juice, dill and capers together. Remove salmon with a spatula to two dinner plates. Season with salt and pepper to taste. Spoon sauce on top.   Makes 2 servings. 



1/4 pound fresh fettuccine
2 ounces arugula, washed (about 4 cups)
2 teaspoons olive oil
1 teaspoon minced garlic 
Salt and freshly ground black pepper

Bring a large saucepan of 3 to 4 quarts of water to a boil and add pasta.   Cook 2 to 3 minutes. Drain in a colander.   Return saucepan to the stove and add arugula, olive oil and garlic.   Toss 1 minute until arugula starts to wilt.   Add drained fettuccine to the pan and toss. Add salt and pepper to taste.   Makes 2 servings. 


Here are the ingredients you'll need for tonight's Dinner in Minutes:

To buy:

  • 2 6-ounce wild salmon steaks
  • 1 small carton reduced-fat sour cream
  • 1 small bottle minced garlic
  • 1 small bottle capers
  • 1 8-ounce bottle clam juice
  • 1 lemon
  • 1 small bunch dill
  • 1 bunch arugula
  • 1 small package fresh fettuccine



  • olive oil
  • salt
  • black peppercorns

Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table.  Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer