Salad spinner, 68
Salami
preparing, for chopped salads, 835
Restaurant-Style Chopped Antipasti Salad, 840, 840–41
Salmon
coho, about, 379
common cooking mistakes, 371–72, 371–72
cooking temperatures and texture, 372–73
cooking with skin on, 373
Cooler-Cooked Olive Oil–Poached, 399
fillet, cross section, appearance of, 372, 372
fillets, boning, 378, 378
keeping skin intact while cooking, 373–76, 374–76
king, about, 379
obtaining perfectly crisp skin, 375–76
pale-orange-red flesh, about, 372
skin, about, 372
sockeye, about, 379
subcutaneous fat, about, 372
Ultra-Crisp-Skinned Pan-Roasted Fish Fillets, 380, 381
Salsa
Classic Pico de Gallo, 351
Santa Maria–Style, 348
Verde, 396
Salsify, cooking techniques, 408
Salt
added to eggs, effect of, 119, 119–20, 120
adding to burger meat, 546, 546–47, 547
adding to lamb, 643–44
adding to pasta water, 678
nandana
(Nandana)
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