Chef critique
Ginger-Glazed Coho with Golden Beets
The recipe is well-structured and features excellent temperature targets, but the salmon will be overly salty due to compounding a full 1.25% presalt with a salty soy glaze.
Score: 8/10
Suggested fixes
- Reduce the presalt on the salmon to 3/4 teaspoon to account for the sodium in the soy glaze, which keeps the total seasoning closer to the ideal 1.25%.
- Update the total Diamond Crystal kosher salt in the ingredient list to 2 1/2 teaspoons.
Issues
- medium / flavor: The 1 1/2 teaspoons of Diamond Crystal kosher salt used to presalt the 12 oz salmon exactly matches the 1.25% starting point, but adding 1 tablespoon of soy sauce in the glaze brings the total salinity on the fish to nearly 2%. This will make the salmon unpleasantly salty.
Strengths
- Prep steps are properly grouped before active cooking begins.
- The doneness temperature for the salmon perfectly matches professional guidelines and includes a proper rest.
- The bulleted list for the glaze is formatted correctly and efficiently.
- Salt amounts for the beets and rice are accurately calculated by weight.