Chef critique
Miso-Grilled Coho with Corn Rice
A flavorful, restaurant-quality meal with excellent temperature guidance, though one instruction poses a knife-slipping hazard when prepping the corn.
Score: 9/10
Suggested fixes
- Wait to apply the miso butter until after the corn kernels have been cut from the cob. Cut the kernels from the dry grilled cob, fold them into the rice along with half the miso butter, and brush the remaining miso butter onto the intact corn halves.
Issues
- medium / safety: Brushing the corn with miso butter before cutting the kernels off makes the cob extremely slippery and dangerous to cut.
Strengths
- Excellent temperature target (125°F) for perfectly cooked, moist salmon.
- Precise and well-distributed salt quantities that follow professional guidelines.
- Concurrent tasks are arranged sensibly, taking good advantage of the rice and salmon resting times.