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Cooking
A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin.
By Sam Sifton
Good morning. J. Kenji López-Alt went full Kenji recently and dove deep into the process of dry-brining salmon to achieve firmer, juicier, less albumin-stained cooked fillets. I admire the tenacity of Kenji’s reporting, and I’m absolutely thrilled to report that while he calls for an overnight cure on the fish, I’ve achieved excellent results in just an afternoon’s time.
Which means if I can get to the store early today, I can make Ali Slagle’s new recipe for teriyaki salmon or my old one for pan-roasted salmon with jalapeño (above) this evening, and eat it with steamed rice and Mark Bittman’s salad of asparagus ribbons tossed in sesame oil and rice vinegar. Here we go!
As for the rest of the week. …
Monday
Eric Kim’s recipe for cold noodles with tomatoes is a magical cross between gazpacho and the Korean dish naengmyeon, and the perfect use of a pint of hothouse cherry tomatoes from the supermarket. “Just made this and mid-meal felt the urgent need to come here and rave about it,” one subscriber noted on the recipe. “Super easy and super quick to make!”
Tuesday
Are Ali Slagle’s chicken nuggets actually meatballs? Maybe technically? But use your fingers to drag one through some homemade ranch dressing and see what you think.
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