Image Credit...Gentl and Hyers for The New York Times.Food stylist: Hadas Smirnoff.Prop stylist: Rebecca Bartoshesky.Good morning.J. Kenji Lopez-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.
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