Chef critique
Chile-Lime Coho with Charred Corn Salsa
A very cohesive and well-structured recipe with excellent pacing. The grilling instructions and timing are highly accurate, and ingredient math is precise. The only minor drawback is the completely unseasoned crema.
Score: 9/10
Suggested fixes
- Add a pinch of salt to the crema (increasing the total salt by 1/8 teaspoon).
- Consider replacing the 1 tablespoon of water in the crema with lime juice for better flavor, adding a third lime to the ingredient list to accommodate.
- Instruct the cook to divide the salmon into two fillets before seasoning and grilling.
Issues
- low / flavor: The cilantro crema is made from just Greek yogurt, water, and cilantro. Without any salt or acidity, it will taste quite bland and watery compared to the bright and seasoned salmon and salsa.
- low / cookability: Flipping a whole 1-pound salmon fillet on the grill can be tricky for home cooks. Cutting it into two 8-ounce portions before grilling would make flipping much easier.
Strengths
- Simultaneous cooking of the corn and salmon is timed perfectly.
- Excellent grilling instructions for the salmon, including cooking mostly on the skin side.
- Ingredient distribution (such as dividing the cilantro, salt, olive oil, and chili powder) is mathematically flawless.