Chef critique
Basque Coho with Corn Piperade
This is an outstanding, highly coherent recipe that correctly applies all culinary guidelines and presents a well-orchestrated sheet-pan technique.
Score: 10/10
Suggested fixes
- In Step 7, clarify how the salmon should be portioned by writing something like: 'Cut or gently flake the rested salmon in half. Divide the piperade between two warmed plates, set a salmon portion over each...'
Issues
- low / clarity: In Step 7, the recipe instructs the user to 'set a salmon portion over each serving,' but the 1-pound salmon fillet was cooked whole and the instructions do not explicitly state to cut or divide it.
Strengths
- Perfectly calculated salinity for both the salmon and the vegetables according to the Careme standard.
- Excellent, correct use of the recommended 125°F pull temperature for salmon.
- Great formatting, appropriately using bulleted lists for mixtures and prep of four or more ingredients.
- Clear, logical workflow that makes great use of inactive roasting time.