Chef critique
Basque Coho with Piperade
A creative, well-written recipe that uses a sheet-pan approach to mimic a Basque piperade alongside roasted salmon. However, it requires a material adjustment to the salt amounts to properly season the dish, and the cost estimate falls short of the listed ingredients' prices.
Score: 7/10
Suggested fixes
- Increase the total kosher salt to at least 2 3/4 teaspoons. Distribute it as 3/4 teaspoon for the potatoes, 1 1/4 teaspoons for the piperade vegetables, and 3/4 teaspoon for the salmon.
- Update the cost estimate to reflect the actual $38.11 sum of the listed ingredients.
Issues
- medium / flavor: The recipe calls for 1 3/4 teaspoons of kosher salt total. For 34 ounces of combined vegetables/potatoes (which need ~1% salt by weight) and 12 ounces of salmon (which needs ~1.25%), this amount leaves the dish substantially underseasoned, delivering roughly half the target salinity if using Diamond Crystal.
- low / cost: The stated cost estimate of '$25–$31' is mathematically incorrect, as the sum of the priced ingredients provided in the list equals $38.11.
Strengths
- Excellent flavor profile combining the rich salmon with sweet roasted vegetables, tangy aioli, and a sherry vinegar finish.
- Clear, logical steps that start with a comprehensive preparation phase.
- Ingredient amounts are tracked meticulously across every step.