King salmon, plum ponzu, fresh plums, and charred baby corn – at home
King salmon, plum ponzu, fresh plums, and charred baby corn – at home
by Calm_Candle_1301
1 Comment
sir-chefs-alot420
I like where youre going with this, however…
I would lose the baby corn, or possibly mandolin super-thin slices to curl like ribbons. Possibly marinated or pickled would be ideal as well. The jalapeño adds to the dish, but the rings are a little oversized for it. Maybe a minced as a garnish over the top, colorful, still adds heat.
The plum could be charred, caramelization will add a depth of flavor as well aesthetic with the charred/grill lines. I would halve, char hard on the flesh side, and then cut thin.
Cut the salmon thinner as well, better mouth feel. Salmon is extremely fatty and oily and thick pieces like this is a little overwhelming for a light dish. It will also help bring out the plum ponzu on the plate adding to the visual appeal
Really, great bones here with an interesting flavor profile. Just needs a little refining.
1 Comment
I like where youre going with this, however…
I would lose the baby corn, or possibly mandolin super-thin slices to curl like ribbons. Possibly marinated or pickled would be ideal as well. The jalapeño adds to the dish, but the rings are a little oversized for it. Maybe a minced as a garnish over the top, colorful, still adds heat.
The plum could be charred, caramelization will add a depth of flavor as well aesthetic with the charred/grill lines. I would halve, char hard on the flesh side, and then cut thin.
Cut the salmon thinner as well, better mouth feel. Salmon is extremely fatty and oily and thick pieces like this is a little overwhelming for a light dish. It will also help bring out the plum ponzu on the plate adding to the visual appeal
Really, great bones here with an interesting flavor profile. Just needs a little refining.