You want enough for the fish to be completely covered. For a half portion you can reduce the amount of brine by half. For a double portion use the original amount as long as the fish fits comfortably.
Hi Nik, very happy for your news 👏 Good luck with the new gig! Sadly, this recipe is now behind a paywall. I guess your news and learnings from American Test Kitchen will not be accessible to your Substack subscribers. Please, correct me if I am wrong. Warm wishes!
Hi Irina, thank you so much for your support. The recipes are free. ATK makes a number of recipes from the residency available for free. You might need to enter your email so they can send you more great content—but you can always opt-out anytime. I hope that helps clarify how to access these co-created recipes—we put a lot of love into them, and I’d love for you to check them out! I appreciate your support!
Hi Kathleen, the recipes are free. ATK makes a number of recipes from the residency available for free. You might need to enter your email so they can send you more great content—but you can always opt-out anytime. I hope that helps clarify how to access these co-created recipes—we put a lot of love into them, and I’d love for you to check them out! I appreciate your support!
Wow!! Congratulations!! You’re now part of this amazing community that has brought so much to the culinary community. It’ll be wonderful to follow this new journey you’ve embarked on.👏🏼👏🏼
Congratulations Nik!!! You will make a huge contribution to the ATK team. I absolutely love them too and I can't think of anywhere better to be. Best of luck. Please continue your Substack participation!!! I love reading your newsletters.
Wow !! Congratulations 🎉👏 You are a true inspiration to me. I have followed you since 2010 starting with your blog Brown Table. when I was new to baking and was mesmerized by your style of photography. There was no representation for someone like me in this food space so I really looked upto you. You showed me that you can be in engineering or science background and still do something different ,break barriers to find something we love. Wishing you much more success. You have brought me lot of joy and loads of inspiration.
Hi Rand, the recipes are free. ATK makes a number of recipes from the residency available for free. You might need to enter your email so they can send you more great content—but you can always opt-out anytime.
Congratulations on this great opportunity!!
Quick question for you regarding this recipe- if making 1/2 (or double) portion, does one need to change the amount of brine in proportion?
You want enough for the fish to be completely covered. For a half portion you can reduce the amount of brine by half. For a double portion use the original amount as long as the fish fits comfortably.
Thank you, Nik. The adjusted brine amounts are greatly appreciated!
I’ve got to try this! The baking soda brine technique sounds fantastic. Thank you and congratulations!
It's a game-changing technique for sea food and so worth the extra 15 minutes.
Hi Nik, very happy for your news 👏 Good luck with the new gig! Sadly, this recipe is now behind a paywall. I guess your news and learnings from American Test Kitchen will not be accessible to your Substack subscribers. Please, correct me if I am wrong. Warm wishes!
Hi Irina, thank you so much for your support. The recipes are free. ATK makes a number of recipes from the residency available for free. You might need to enter your email so they can send you more great content—but you can always opt-out anytime. I hope that helps clarify how to access these co-created recipes—we put a lot of love into them, and I’d love for you to check them out! I appreciate your support!
Congratulations!! So happy for you!
Thank you, Elizabeth, I appreciate the support!
Nik, my wife and I are so thrilled for you. ATK is so lucky to have you, and you are a perfect fit. Congratulations again!
Andrew, I am so excited to see what y'all think of the new recipes and can't wait to see them in your kitchen
Unable to access the tandoori salmon recipe as I am not an America’s test kitchen member. ???
Hi Kathleen, the recipes are free. ATK makes a number of recipes from the residency available for free. You might need to enter your email so they can send you more great content—but you can always opt-out anytime. I hope that helps clarify how to access these co-created recipes—we put a lot of love into them, and I’d love for you to check them out! I appreciate your support!
Great 👏👏👏
Thank you!
Congratulations! This is so cool!
Thank you, Gargi!
Amazing transformation Nik!
Thank you so much, it's been an amazing journey.
Amazing- Congrats!!
Thank you, Silvana!
Wow!! Congratulations!! You’re now part of this amazing community that has brought so much to the culinary community. It’ll be wonderful to follow this new journey you’ve embarked on.👏🏼👏🏼
Thank you, Valentina. I appreciate the support!
Congratulations Nik!!! You will make a huge contribution to the ATK team. I absolutely love them too and I can't think of anywhere better to be. Best of luck. Please continue your Substack participation!!! I love reading your newsletters.
Wow !! Congratulations 🎉👏 You are a true inspiration to me. I have followed you since 2010 starting with your blog Brown Table. when I was new to baking and was mesmerized by your style of photography. There was no representation for someone like me in this food space so I really looked upto you. You showed me that you can be in engineering or science background and still do something different ,break barriers to find something we love. Wishing you much more success. You have brought me lot of joy and loads of inspiration.
Congratulations!
I am disappointed your salmon recipe is behind a second paywall.
Hi Rand, the recipes are free. ATK makes a number of recipes from the residency available for free. You might need to enter your email so they can send you more great content—but you can always opt-out anytime.