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Recipe: Salmon and Other Fish

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thijs

Can someone explain why after 30 mins at 75C the contents of the bag resemble curds or very solid omelette? Followed this instructions to the letter, so this is very disappointing .

borgech

One of the things I've learned from ChefSteps was to brine my salmon for a far superior end product (I love the results); but you don't advocate for brining the fish in the lesson/class. I assume that albumin will still leak? Is there any reason to not do a quick brine here?

robert.c.brown15

Salmon butchery video not working.

Neil_Billingsley_Michaelsen_667755

How long is the cook time for a medium rare (give or take) ? Amy I looking at 30 min or pretty quick? Thank you. Looks like a great way to do my mahi mahi tonight.