Dan Souza from "America's Test Kitchen" shares cooking tips

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America's Test Kitchen's Dan Souza is also the executive editor of "Cook's Science," a new landmark book that will totally change how you cook at home. (WLS)

America's Test Kitchen" is one of the most popular cooking shows on TV right now. A go-to test cook on the show, Dan Souza is also the executive editor of "Cook's Science," a new landmark book that will totally change how you cook at home.

Head to "Cook's Science" for more information.

TO CATCH DAN ON THE BURGER TOUR
Thursday, October 13, 2016 with special guest Jack Bishop of America's Test Kitchen
Cook's Science Live at Athenaeum Theatre, 8 p.m.
2936 N. Southport Avenue, Chicago, IL 60657
773-935-6875
Buy tickets online ($27)

Sesame-Crusted Salmon with Lemon and Ginger from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients
Serves 4
Salt
3/4 cup sesame seeds
4 (6- to 8-ounce) skinless salmon fillets
2 scallions, white parts minced, green parts sliced thin
1 tablespoon grated lemon zest plus 2 teaspoons juice
4 teaspoons tahini
2 teaspoons grated fresh ginger
teaspoon cayenne pepper
1 teaspoon vegetable oil


Purchase fillets that are about the same size and shape. If any have a thin belly flap, fold it over for a more even thickness. If using wild salmon, cook until thickest part of filet registers 120 degrees.
1. Adjust oven rack to middle position and heat oven to 325 degrees. Dissolve 5 tablespoons salt in 2 quarts water. Transfer 1 cup brine to bowl, stir in sesame seeds, and let stand at room temperature for 5 minutes. Submerge fillets in remaining brine and let stand at room temperature for 15 minutes.
2. Drain seeds and place in 12-inch nonstick skillet. Cook seeds over medium heat, stirring constantly, until golden brown, 2 to 4 minutes. Transfer seeds to pie plate and wipe out skillet with paper towels. Remove fillets from brine and pat dry.
3. Place scallion whites and lemon zest on cutting board and chop until whites and zest are finely minced and well combined. Transfer scallion-zest mixture to bowl and stir in lemon juice, tahini, ginger, cayenne, and 1/8 teaspoon salt.
4. Evenly distribute half of paste over bottoms (skinned sides) of fillets. Press coated sides of fillets in seeds and transfer, seed side down, to plate. Evenly distribute remaining paste over tops of fillets and coat with remaining seeds.
5. Heat oil in now-empty skillet over medium heat until shimmering. Place fillets in skillet, skinned side up, and reduce heat to medium-low. Cook until seeds begin to brown, 1 to 2 minutes. Remove skillet from heat and, using 2 spatulas, carefully flip fillets over. Transfer skillet to oven. Bake until center of fish is translucent when checked with tip of paring knife and registers 125 degrees, 10 to 15 minutes. Transfer to serving platter and let rest for 5 minutes. Sprinkle with scallion greens and serve.

ABOUT DAN SOUZA:
Dan is a test cook and cast member on the popular America's Test Kitchen public television show and a contributor to Cook's Illustrated magazine. He's a graduate of the Culinary Institute of America (graduated first in his class). He's also executive editor of ATK's new brand Cook's Science and behind our big fall cookbook, Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients.
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