Chef critique
Grilled Coho with Blackberry Glaze
An elegantly composed and perfectly seasoned recipe, though the timing of the outdoor grilling steps should be adjusted so the components finish together.
Score: 9/10
Suggested fixes
- Instruct the cook to grill the salmon and green beans concurrently to ensure both finish hot at the same time.
- Add a brief note to gently reheat the blackberry sauce on the stovetop right before plating if it has cooled and thickened too much while the cook was at the grill.
Issues
- medium / timing: Structuring the bean and salmon grilling as purely sequential steps means the green beans and the previously finished stovetop blackberry sauce will cool significantly while the salmon cooks.
Strengths
- Perfectly applies the 1.25% salinity rule for the salmon and 1% rule for the green beans, properly distributing the exact kosher salt amounts.
- Uses the ideal pull temperature of 125°F for the salmon with a brief rest.
- Maintains excellent accounting of all ingredient quantities, splitting olive oil and black pepper cleanly across steps.
- Correctly applies bullet formatting for upfront preparation and the multi-ingredient sauce addition.