A Briny Blend

Cook’s Illustrated test cook Lan Lam pours a puréed mixture of brined salmon filets and water from a blender carafe into a plastic container (the lid of which is labeled with both the weight of the filet, the weight of the water, and the time the filet spent in its briny bath before it met the blender) during an experiment to find out how much salt on average salmon absorbs during brining and how that figure stacks up against that of other brined proteins, like chicken or pork. Stay tuned for the results of the experiment – we’ll spare you the recipe for the salmon smoothie.