Chef critique
Coho Salmon with Lemon-Dill Brown Butter
This is an exceptionally well-crafted recipe that perfectly nails seasoning percentages, active time management, and accurate target temperatures, with only a minor skillet management consideration.
Score: 10/10
Suggested fixes
- Suggest rinsing the skillet or using a separate small saucepan for the brown butter to prevent any leftover garlic bits from burning.
- Update the estimated cost to ~$23 to better reflect the checkout price of the ingredients.
Issues
- low / cookability: Wiping the skillet dry in step 6 after sautéing the green beans with sliced garlic may leave residual garlic bits behind, which could burn when browning the butter.
- low / cost: The estimated cost of $16 is slightly low considering the salmon alone is $14.99 and the remaining produce items total roughly $8 at checkout.
Strengths
- Flawless application of salt percentages across the meat and vegetables, utilizing exact volumetric measurements.
- Excellent active time management by dry-brining the salmon and utilizing the initial potato roasting time to prep the remaining ingredients.
- Correctly instructs the user to pull the salmon at 125°F for the optimal texture, completely aligning with Careme guidelines.
- Math for divided ingredients (salt, olive oil) checks out perfectly across the steps.