Chef critique

Ginger-Glazed Coho with Golden Beets

An efficient and well-timed weeknight dinner, though it requires seasoning adjustments for the salmon and rice and formatting fixes for the glaze mixture.

Score: 7/10

Suggested fixes

Increase the presalt amount on the salmon to 1 1/4 or 1 1/2 teaspoons Diamond Crystal kosher salt.
Increase the salt in the rice to 3/4 or 1 teaspoon Diamond Crystal kosher salt.
Format the glaze ingredients in Step 5 as a bulleted list, ensuring there is a blank line before and after the list.
Update the total salt quantity in the ingredient list to reflect the increased amounts.

Issues

medium / flavor: The 12 oz salmon is underseasoned with 3/4 teaspoon Diamond Crystal kosher salt. A 1.25% salt-by-weight ratio for 12 oz (340g) of meat requires approximately 1 1/4 to 1 1/2 teaspoons of Diamond Crystal kosher salt. The salty glaze added later does not replace proper presalting.
medium / flavor: The rice is underseasoned with 1/4 teaspoon salt. A 1% salinity ratio for the combined weight of 1/2 cup dry rice and 3/4 cup water (approx. 275g) requires roughly 3/4 to 1 teaspoon of Diamond Crystal kosher salt.
low / clarity: Step 5 mixes four ingredients for the glaze (ginger, soy sauce, honey, rice vinegar), which exceeds the three-ingredient threshold and requires a bulleted list separated by blank lines.

Strengths

Perfectly hits the 125°F pull temperature for salmon to ensure an ideal, moist texture.
Excellent workflow that uses passive roasting time to cook the rice and prepare the glaze.
Salt ratio for the roasted beets is perfectly calculated.