Why transfer salmon, seared in a pan, to the oven?
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Kindly see the sentence with the red line beside. You already "sear for 2 minutes." Why not keep searing at high heat? Why "transfer the pan to the oven"? This second step feels dispensable! You're wasting money and energy because you have to turn on the cook top and oven!
Williams-Sonoma Collection: Seafood 2005, page 50.
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If you keep searing at high heat you'll end up with the outside burnt and the inside still uncooked. The searing step is about getting a slight crunch on the outside, and the oven step is about cooking the salmon all the way through.
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