Chef critique
Miso-Lacquered Sockeye & Eggplant
The recipe presents a very appealing and flavorful Japanese-inspired meal. However, the grilling instructions leave the eggplant on direct heat for far too long, likely burning it before the salmon finishes. Adjusting the grilling sequence will yield a perfect result.
Score: 7/10
Suggested fixes
- In step 6, move the eggplant to indirect heat as soon as the salmon is placed on direct heat so the eggplant can finish cooking gently without burning.
- Replace the exact tablespoon division of the glaze with instructions to generously brush the eggplant and use the remaining glaze for the salmon.
- Consider having the cook briefly microwave or simmer the sake and mirin to cook off the alcohol before whisking them into the miso and sugar.
Issues
- high / cookability: The Japanese eggplant halves remain on direct 400°F heat for 12-14 minutes, including the time the salmon cooks. They will turn to mush and likely burn; Japanese eggplant only needs about 8-10 minutes of total grilling time.
- low / flavor: Because the sake and mirin are not simmered to cook off their alcohol, their raw flavor might be slightly sharp after only receiving 2 minutes of indirect heat on the grill.
- low / clarity: Measuring exactly 4 tablespoons and 3 tablespoons from a small batch of sticky, whisked miso glaze is tedious. Instructing the cook to divide the glaze is more practical.
Strengths
- Includes a dedicated prep step before active cooking begins.
- Provides accurate and safe internal temperature guidelines for the salmon.
- Well-balanced flavor profile with appropriate seasoning levels throughout the components.