So I had just taken this salmon dish (which I make on the regular) out of the oven, and decided to snap a quick pic for IG, as I do.
When I went to take a look at the photo after dinner, I was horrified to see this:
Major yuck, right? I don’t know why I didn’t notice it immediately when I served it but here it was.
And then – like magic – I came across THIS article in my feed later in the week. So apparently that white stuff is albumin (coagulated protein) – which gets pushed out of the muscle fibers of the fish as it cooks, and coagulates at the surface.
And since I had bookmarked THIS recipe, I decided to put this tip to the test.
As the article promised, the salt water brine breaks down the muscle fibers near the surface of the fish – so when it cooks, those fibers congeal without contracting and pushing out that unsightly albumin.
Even better? Just like with turkey or chicken, brining creates a juicier fish – so there’s less danger in overcooking/drying it out.
Recipe’s below – check it out and let me know if you try this tip!
adapted from Bon Appetit
3 tablespoons kosher salt
3 cups water
3 8-ounce skin-on center-cut salmon fillets (about 1 1/2 pounds)
4 garlic cloves, thinly sliced
6 tablespoons lime juice
1/4 cup soy sauce
4 teaspoons honey
3 tablespoons vegetable oil, divided
1 teaspoon sesame seeds, plus additional for sprinkling
2 bunches scallions
Place salt, water and salmon in a large ziploc bag – let soak for at least 10 minutes or up to overnight.
Whisk the garlic, lime juice, soy sauce, honey, 2 tablespoons vegetable oil and 1 teaspoon sesame seeds in a measuring cup.
Discard the brining liquid from the bag and add half the marinade (reserving the rest) to the salmon. Turn to coat and let sit for 30 minutes.
Pre-heat the broiler; toss the scallions with the remaining 1 tablespoon vegetable oil. Place on a baking sheet and broil for 3 – 6 minutes, or till lightly charred around the edges.
Remove salmon from marinade (discard the marinade); place atop the scallions and pour some of the reserved marinade over. Broil for 6 minutes. Spoon more marinade on top and broil for 3 – 6 more minutes, or till medium-rare in the center. Sprinkle with additional sesame seeds and serve.
This delicious recipe brought to you by Sheri Silver