Chef critique
Lemon-Thyme Coho with Roasted Green Beans
This is a brilliantly timed and well-written recipe, needing only a minor adjustment to simplify the awkward salt measurements and bring the salinity levels down slightly to perfectly match professional ratios.
Score: 9/10
Suggested fixes
- Change the total Morton kosher salt in the ingredients list from 2 7/8 teaspoons to 2 1/4 teaspoons.
- In step 3, season the salmon with 1 teaspoon of Morton kosher salt.
- In step 4, toss the potatoes with 1/2 teaspoon of Morton kosher salt.
- In step 5, season the green beans and tomato with 3/4 teaspoon of Morton kosher salt.
Issues
- low / flavor: The salt quantities are slightly high and rely on awkward measurements like 1 1/8 teaspoons. For 1 lb of boneless salmon, the 1.25% salinity target is about 5.7g, which is best achieved with 1 teaspoon (6g) of Morton kosher salt rather than 1 1/8 teaspoons (6.75g). For the vegetables targeting 1% salinity, the 12 oz of potatoes (340g) need about 3.4g of salt (better suited to 1/2 teaspoon than 3/4 teaspoon), and the 16 oz of combined green beans and tomatoes need 4.5g (exactly 3/4 teaspoon rather than 1 teaspoon).
Strengths
- Excellent timing logic that seamlessly coordinates the stovetop salmon and pan sauce with the oven-roasted vegetables.
- Smartly pre-salts the salmon while the potatoes begin to roast, giving the salt time to penetrate the flesh.
- Uses the ideal pull temperature (125°F) and resting time for perfectly cooked salmon.
- Maintains excellent clarity by referring concisely to 'prepared' ingredients in later steps without repeating quantities.