Chef critique
Seared Coho with Delicata & Green Beans
A beautifully synchronized, highly coherent, and well-seasoned recipe, needing only a minor adjustment to balance the acidity of the lemon dressing.
Score: 9/10
Suggested fixes
- Reduce the amount of lemon juice in the dressing to 1 tablespoon, or increase the olive oil to 2 tablespoons (adjusting the ingredient list accordingly) to create a more balanced sauce.
Issues
- medium / flavor: The dressing combines the juice of a whole lemon (roughly 2 to 3 tablespoons) with only 2 teaspoons of olive oil. This ratio will be overwhelmingly acidic; a typical vinaigrette or dressing relies on a closer balance or a 3:1 ratio of oil to acid.
Strengths
- Salt percentages are precisely calculated and applied appropriately according to the recommended guidelines for both the salmon and vegetables.
- Outstanding workflow and timing, perfectly synchronizing the stovetop fish cooking with the second half of the vegetable roasting.
- Excellent use of a brief dry brine for the salmon while the squash begins roasting to improve seasoning and texture.
- The 125°F pull temperature for the salmon is perfect for achieving a tender, medium-rare to medium finish.