Chef critique
Tandoori Coho with Tomato Cream
An exceptionally well-sequenced and perfectly seasoned recipe, needing only a minor clarification on when to divide the single salmon fillet into portions.
Score: 9/10
Suggested fixes
- Update Step 1 to instruct cutting the 1-pound fillet into two portions before salting, or update Step 10 to instruct cutting the roasted salmon in half before plating.
Issues
- low / clarity: The recipe refers to "a salmon portion" in Step 10, but the 1-pound fillet is never explicitly cut into portions during prep, cooking, or prior to plating.
Strengths
- Flawless application of salt percentages, hitting exactly 1.25% for the salmon and 1% for the vegetables, sauce, and grains.
- Excellent sequencing, utilizing the salmon's resting time for prep and the sheet-pan roasting time for the stovetop sauce.
- Precise and accurate doneness target for the salmon (125°F) with a beneficial brief rest.
- Smart use of descriptive shorthand in later steps (e.g., 'golden rice', 'tomato cream') to keep plating instructions concise.