Chef critique
Crisp Coho with Lemon-Dill Brown Butter
This is a beautifully seasoned and elegantly composed Pacific Northwest-inspired dish, requiring just a minor timing adjustment to ensure the green beans are served hot.
Score: 8/10
Suggested fixes
- Adjust the timing so the green beans are started in a separate skillet once the salmon goes into the pan, ensuring both components finish cooking at the same time.
- Explicitly mention using a 'second skillet' for the green beans (if cooking simultaneously) to clarify pan usage.
Issues
- medium / timing: The green beans are cooked early while the potatoes steam, meaning they will sit for over 15 minutes while the salmon cooks and rests, resulting in lukewarm or cold vegetables by the time the dish is plated.
- low / clarity: The instructions call for 'a skillet' for the beans and then 'a large stainless-steel or nonstick skillet' for the salmon without clarifying if a second pan is used or if the first should be wiped and reused.
Strengths
- Flawless application of salt percentages for the salmon, potatoes, and green beans.
- Appropriate use of the Careme doneness target (125°F) and a short rest for the salmon.
- Smart technique of refrigerating the salted salmon uncovered to dry the skin for a better sear.
- Clear, vivid sensory cues provided for cooking the beans, searing the salmon, and browning the butter.