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Chef critique

Lemon-Oregano Coho with Roasted Squash

This elegant and well-timed recipe utilizes smart temperature targets, though the seasoning amounts need a slight reduction and the dressing instructions would benefit from a bulleted list.

Score: 8/10

Suggested fixes

  • Reduce the overall total of Morton kosher salt in the ingredient list to 2 teaspoons.
  • Change the salmon seasoning in step 2 to 1 teaspoon of Morton kosher salt (approx. 1.3%).
  • Change the squash seasoning in step 3 to ¾ teaspoon of Morton kosher salt (approx. 1%).
  • Format the lemon-oregano dressing ingredients in step 5 as a bulleted list set off by blank lines before and after.

Issues

  • medium / flavor: The recipe slightly over-salts both the salmon and the butternut squash. 1¼ teaspoons of Morton kosher salt on 1 lb of salmon equals roughly 1.65% salinity (ideal is 1.25%), and 1 teaspoon on 1 lb of cubed squash equals roughly 1.3% (ideal is 1%).
  • low / clarity: The lemon-oregano dressing in step 5 mixes four distinct ingredients (lemon zest/juice, garlic, oregano, olive oil) but is written as a prose sentence rather than a bulleted list.

Strengths

  • Perfect temperature targeting and resting protocol for the salmon (pulled at 125°F) to ensure a delicate, moist texture.
  • Smart time management by utilizing the 20-minute squash roasting window to prep the kale and dressing.
  • Clear instructions correctly tracking and dividing the total olive oil across four distinct uses.