Back to recipe

Chef critique

Ginger-Soy Coho with Sesame Green Beans

This is a well-structured and appetizing recipe, but the salmon requires full presalting rather than relying on the sauce for its primary seasoning.

Score: 8/10

Suggested fixes

  • Increase the fine sea salt on the salmon to 1 teaspoon in step 1, and remove the sentence justifying the lighter presalting.
  • Update the total fine sea salt in the ingredient list to 1 3/4 teaspoons.

Issues

  • medium / flavor: The recipe uses 1/2 teaspoon of fine sea salt for 1 pound of salmon, explicitly reducing the presalt amount due to the soy sauce added later. Salty ingredients added later do not substitute for proper presalting during cooking. One pound of boneless salmon requires approximately 1 teaspoon of fine sea salt to reach the 1.25% seasoning standard.

Strengths

  • The recipe features an excellent workflow that balances active and passive cooking times well.
  • The target temperature of 125°F for the coho salmon is perfectly selected for a moist, tender result.
  • Bullet points are used correctly to list the four sauce ingredients before they enter the action.
  • The steam-sauté method for the green beans is well-conceived.