The white stuff... https://www.bonappetit.com/story/white-stuff-on-salmon Albumin always exists inside your salmon fillet. The proteins will always be there. That being said, the goal is to have as little as possible on the outside of your fish, and there are three ways to make sure that happens. 1. Cooking your salmon at a lower temperature for a longer amount of time is gentler on the fillet, resulting in a super-tender piece of fish with less nasty white stuff. 2. If you are searing salmon (and fish in general), always do so with the skin side down. The skin acts a protective barrier between the fish and the hot metal pan. Even if you plan on taking the skin off, cook your fish skin-side down for 90% of the way, turn off the heat, and then flip the fish so the skinless side cooks on the pan’s residual heat.
Am half tempted this weekend. Mrs is out Friday, might just knock up some burgers for the kids and me.
You weren't allowed to invite people round last year so was all a bit meh, BBQ for the family. Now things are back and people can fire up the grills for the many.
