Pan seared salmon, fondant potatoes, with a glaze made from a bone broth i made recently. Super proud of how this tasted, and also proud that i was able to hand make all the parts from its most basic form (aka not using box stock, instead using my own).
I’d like some critique on how to plate better. The garnish (lemon zest and thyme) doesn’t pop very well, and it seems like all the colors blend together. Is it the way i’m taking the picture? Any advice is helpful, i’m a newbie to this stuff.
by SpinachPositive7503
1 Comment
the plating has a rustic and comfy style. to make the garnish ‘pop’ you could do a fresh salad with chiffonade greens and purple cabbage. dress the salad with some citrus juice, zest, and the thyme. you could add other fresh elements like scallion or finely cut celery with it’s tender leaves. this will add both color and a contrasting flavor profile to cut through all the deep, slower cooked flavors you’ve already created. a nice olive oil to break the sauce would add grassy notes and make the plating more diverse. you could also do a smaller cut on the salmon and stack everything on the potatoes. good luck!
p.s. why have fondant potatoes become such a fad recently?