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Chef critique

Peruvian-Style Grilled Coho

This is an exceptionally well-formatted recipe that precisely follows salt and temperature guidelines, needing only a pinch of salt in the cilantro sauce to be complete.

Score: 9/10

Suggested fixes

  • Add 1/4 teaspoon Diamond Crystal kosher salt to the cilantro sauce ingredients in Step 4.
  • Update the total Diamond Crystal kosher salt in the ingredient list to 4 tablespoons plus 1 1/4 teaspoons to account for the addition to the sauce.

Issues

  • medium / flavor: The blended cilantro sauce in Step 4 contains Greek yogurt, lemon juice, jalapeno, and herbs, but no salt. Without salt, this vibrant, acidic sauce will taste flat and fail to properly complement the grilled salmon.

Strengths

  • Perfectly calculates and applies the recommended salt percentages for the salmon (1.25% by weight) and the vegetable blanching water (2% salinity).
  • Flawlessly tracks split ingredients (kosher salt, olive oil, and black pepper), ensuring the amounts used in the steps match the ingredient list totals exactly.
  • Recommends an accurate, chef-approved pull temperature of 125°F for lean coho salmon, avoiding overcooking.
  • Properly utilizes bulleted lists for mixtures of more than three ingredients, fully separated by blank lines.