Roasted Salmon with Sweet Corn Puree, Quinoa, Summer Vegetables
Please critique: Not so proud. Roasted Salmon with Sweet Corn Puree, Quinoa, Summer Vegetables
by sparklezebraz
5 Comments
OkFlamingo844
1. Way too much corn puree (it honestly looks more like creamed corn rather than a corn puree.. and I’ve seen nice velvety corn purees)
2. Salmon looks pretty mangled from what I see. How did you cook it? Please tell me the skins off if it’s sitting in a lake of creamed corn..
3. Quinoa seems like an after thought, if anything you could puff the quinoa as a crispy garnish component, but I’d say stick with the basics of a properly done puree first.
4. What is the green sauce?
5. A mound of unnecessary micro greens never makes a dish look better.
Start by mastering the basics. Your protein cookery and your puree. Blend it longer, mount with small/cold cubes of butter and pass through a fine mesh strainer and remount with cold cubes if needed to get a better texture. Salmon needs to be handled more delicate. Don’t move it till the protein wants to release from the pan on its own. I’d suggest start in a ripping hot pan with oil then right away turn the heat to medium/low to continue until the protein gives from the pan on its own.
Once you dial in your puree, whatever the green sauce is you could put it on a spoon and rustically swirl it around your puree around the salmon. Color contrast will be nice. Look up puffed grains, it would work here.
You can use the tomato’s for acidity, sure. But look up the rule of 3. It’s more visually appealing for eaters.
And last, but certainly not least and arguably the most important….. only a few pieces of micro greens are necessary. Not a fistful
Stunning-Tourist-332
You covered the main ingredient. Grilled corn looks like my grandmas dentures. Puree? Looks like a can of cream corn. Take the skins off of those tomatoes, they’re just going to fall off in your mouth and will be difficult to chew. Why quinoa? Little grains offer nothing other than saying it’s healthy. Easy on the salad bar, use it as a garnish. Corn and salmon? Ehhh. You want yellow. Use a lemon. Nothing wrong with using the expected. More yellow? Butter.
TomatilloAccurate475
Wouldn’t touch that with YOUR dick
lcdroundsystem
I know this tastes good but it’s not played well.
pinkdumpsterjuice
I’m sure it tastes good, but corn and salmon are not some things I would personally put together. I think tomatoes look really sad on their own like that. I would have displayed the ingredients in this order: corn puree. Quinoa, roasted corn and tomatoes salsa, and the fish crispy skin on top(never hide the protein). Also people tend to use micro greens as a decoration solely, but it’s not everything that goes everywhere… These look like beetroots, which doesn’t make any sense in this plate. Cilantro or basilic would fit better! Conclusion: any of my friends or family serves me this, I would be impressed and wouldn’t complain, but if I was paying money for it in a restaurant, I would think it needs more work. Keep going and plating! 🙂
5 Comments
1. Way too much corn puree (it honestly looks more like creamed corn rather than a corn puree.. and I’ve seen nice velvety corn purees)
2. Salmon looks pretty mangled from what I see. How did you cook it? Please tell me the skins off if it’s sitting in a lake of creamed corn..
3. Quinoa seems like an after thought, if anything you could puff the quinoa as a crispy garnish component, but I’d say stick with the basics of a properly done puree first.
4. What is the green sauce?
5. A mound of unnecessary micro greens never makes a dish look better.
Start by mastering the basics. Your protein cookery and your puree. Blend it longer, mount with small/cold cubes of butter and pass through a fine mesh strainer and remount with cold cubes if needed to get a better texture. Salmon needs to be handled more delicate. Don’t move it till the protein wants to release from the pan on its own. I’d suggest start in a ripping hot pan with oil then right away turn the heat to medium/low to continue until the protein gives from the pan on its own.
Once you dial in your puree, whatever the green sauce is you could put it on a spoon and rustically swirl it around your puree around the salmon. Color contrast will be nice. Look up puffed grains, it would work here.
You can use the tomato’s for acidity, sure. But look up the rule of 3. It’s more visually appealing for eaters.
And last, but certainly not least and arguably the most important….. only a few pieces of micro greens are necessary. Not a fistful
You covered the main ingredient. Grilled corn looks like my grandmas dentures. Puree? Looks like a can of cream corn. Take the skins off of those tomatoes, they’re just going to fall off in your mouth and will be difficult to chew. Why quinoa? Little grains offer nothing other than saying it’s healthy. Easy on the salad bar, use it as a garnish. Corn and salmon? Ehhh. You want yellow. Use a lemon. Nothing wrong with using the expected. More yellow? Butter.
Wouldn’t touch that with YOUR dick
I know this tastes good but it’s not played well.
I’m sure it tastes good, but corn and salmon are not some things I would personally put together. I think tomatoes look really sad on their own like that. I would have displayed the ingredients in this order: corn puree. Quinoa, roasted corn and tomatoes salsa, and the fish crispy skin on top(never hide the protein). Also people tend to use micro greens as a decoration solely, but it’s not everything that goes everywhere… These look like beetroots, which doesn’t make any sense in this plate. Cilantro or basilic would fit better! Conclusion: any of my friends or family serves me this, I would be impressed and wouldn’t complain, but if I was paying money for it in a restaurant, I would think it needs more work. Keep going and plating! 🙂