Chef critique
Crisp Coho with Golden Beets & Pebre
This is a well-structured and efficiently timed recipe, but the pebre is underseasoned and the salmon skin should be salted for optimal crispness.
Score: 8/10
Suggested fixes
- Increase the salt in the pebre to 1 teaspoon of Diamond Crystal kosher salt to reach a proper 1% salinity.
- Update the first instruction to season the salmon fillets all over, including the skin.
- Adjust the total Diamond Crystal kosher salt in the ingredient list to 5 1/2 teaspoons to account for the increased seasoning in the pebre.
Issues
- medium / flavor: The pebre is significantly underseasoned. Using only 1/4 teaspoon of Diamond Crystal kosher salt for over 10 ounces of tomatoes, onions, and lemon juice yields about 0.2% salinity, which will taste flat.
- low / flavor: The first instruction specifies to season only 'the flesh' of the salmon. Leaving the skin unsalted misses an opportunity to draw out moisture for a crispier skin and leaves that portion of the fish underseasoned.
Strengths
- Efficient workflow utilizes the hands-off vegetable roasting time for making the pebre.
- Accurate pull temperature of 125°F for the coho salmon perfectly matches the chef-recommended doneness.
- Excellent adherence to ingredient formatting and exact quantity usage in the instructions.
- Perfectly accounts for the total quantities of split ingredients like olive oil and salt.