Chef critique
Thai Lime-Glazed Grilled Coho
A structurally excellent and flavorful recipe with great organization, but it requires technique adjustments to prevent the glazed salmon from sticking to the grill and a salt increase to properly season the rice.
Score: 6/10
Suggested fixes
- Modify the grilling instructions to grill the salmon flesh-side down first (oiled, but unglazed), then flip skin-side down, brush generously with the glaze, and let it finish cooking without flipping again.
- Increase the kosher salt for the rice in Step 1 to at least 1/2 to 3/4 teaspoon, and update the total kosher salt in the ingredient list.
- Change the target internal temperature of the salmon to 125°F-130°F.
Issues
- high / cookability: Brushing a sugar-rich glaze onto the salmon and then turning it flesh-side down on a 425°F grill will cause the sugars to burn and the delicate fish to stick and tear on the grates.
- medium / flavor: The 1/4 teaspoon of salt in the rice is too low. Following the 1% guideline for grains, the combined weight of 3/4 cup rice (~135g) and 1 1/4 cups water (~295g) is roughly 430g, which requires closer to 3/4 teaspoon of kosher salt.
- low / flavor: Coho is a very lean species of salmon. Cooking it to 145°F will result in dry, overcooked fish. A target of 125°F to 130°F (medium doneness) yields a much better texture.
Strengths
- Flawless tracking of divided ingredients and perfect alignment with the ingredient list.
- Excellent use of bullet points to cleanly organize the multi-ingredient salad and glaze mixtures.
- Efficient workflow with good use of passive resting time for both the rice and cucumber salad.