I’ve Joined America’s Test Kitchen!
I’ve been keeping a little secret for months—and I can finally share it:
I’ve joined America’s Test Kitchen as an Editor-in-Residence! It’s an honor to collaborate with their brilliant test cooks and editors, bringing food science and flavor together in new ways.
My first recipe as part of this partnership is now live on the ATK site: Tandoori Salmon — a dish that’s as bold in color as it is in flavor.
The Science Behind the Recipe
Tandoori Salmon is all about three things: color, texture, and heat. Traditional versions rely on food coloring to achieve that fiery red hue. Instead, I wanted a natural, science-driven approach—so I turned to red beets and a touch of baking-soda brine.
- Color: Beets contain betalains, the natural pigments responsible for their deep crimson tone. These pigments fade in an alkaline environment (like baking soda), so to restore vibrancy, I brushed the salmon with lemon juice—the acid neutralizes the alkalinity and revives that ruby color.
- Texture: A baking-soda brine raises the pH on the salmon’s surface, loosening muscle fibers so moisture stays locked in during the high heat of broiling. The result: ultra-buttery, melt-in-your-mouth salmon that flakes perfectly.
- Heat: Using the broiler mimics the intense radiant heat of a tandoor oven. You get the char, the smokiness, and that irresistible balance between caramelized spice and tender fish.
Why This Recipe Works
In testing, I compared three brines—salt only, baking soda only, and a salt-plus-baking-soda combo. Baking soda alone was the clear winner for texture, though it did dull the beet color until the lemon brush-back trick restored it. The final spice paste layers Kashmiri chili powder, garam masala, ginger, garlic, and kasoori methi, giving the salmon a deeply aromatic crust without overpowering its natural flavor.
Cook Along with Me
You can find the full recipe and video exclusively on America’s Test Kitchen.
If you enjoy learning the why behind great cooking, you’ll love it—it’s tandoori flavor, explained through science.
More Flavor Science from My Kitchen
If this recipe intrigued you, you might also enjoy: