Hello Friends!
I have some thrilling news that I’ve been keeping under wraps for months, and I’m finally able to share it with you—I’ve joined America’s Test Kitchen as an Editor-in-Residence!
The Secret to Buttery, Juicy Tandoori Salmon
This week, I’m bringing you my Tandoori Salmon, boldly spiced, beautifully red, and impossibly tender. But here’s the twist: no artificial food coloring is needed. Instead, I use red beets to replicate the signature fiery hue of traditional tandoori dishes.
Now, let’s talk about texture. Brining is key. Since the salmon is broiled at high heat, I wanted to ensure it stayed juicy. So, I put three different brines to the test:
- Baking soda (NaHCO3) brine
- Salt brine (NaCl)
- Baking soda + Salt combo brine
The results? Dramatic. The clear winner was baking soda brine; unlike the other two, it transformed the salmon into something special, yielding an ultra-buttery, melt-in-your-mouth texture. But there was a catch. (You might notice in the photo that the salt and baking soda combo brine density is so high that the fish floats!)
Beets contain betalains, the natural pigments responsible for their vibrant red color. But betalain turns dull and greyish in an alkaline environment (hello, baking soda!). Not exactly the look we were going for.
Rinsing the fish after brining didn’t solve the problem, but a simple kitchen trick did: a quick brush of lemon juice. The acidity neutralized any lingering baking soda, bringing back that gorgeous red hue. Crisis averted.
So, if you’re looking for a showstopping, foolproof Tandoori Salmon, this is it. And if making beet juice isn’t your thing, no worries, swap in 1 to 2 teaspoons of beet powder or a few drops of natural food coloring instead. Another tip: If you want to make your beet juice and avoid getting your hands stained, rub a little oil on your fingers before handling it; betalain is only soluble in water and will slide off the oil on your hands.
Ready to give it a try? Get the Tandoori Salmon recipe.
