Soaking the salmon in a saltwater solution before cooking, drastically minimizes the formation of albumin, the white, foamy protein released from salmon during the cooking process. While albumin is not harmful, many find it unappealing and believe it distracts from the salmon's flavor.
For the corn and edamame succotash:
You want the salmon's flesh to crisp up, but not burn. If the salmon begins to smoke too much during its first 3 minutes of cooking, turn down the heat and give the flesh a peek to ensure it's not overbrowning.
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