Fennel & Mustard Rubbed Crispy Skin Salmon, Celeriac Purée, Seared Blue Oyster Mushrooms, Fried Caper Gremolata, Caper Oil

Very nice! Tight plate, nice flavors. I like the design of the plate also, nice choice

Just my two cents, when doing salmon with any rubs/glaces I like to make sure it does not get on the sides. I find it makes no appreciable difference when it comes to taste and having specks of spices on the side usually makes it look dirty rather than well seasoned. Like the pepper(? Not sure if that’s what it is here) makes it look like it was tossed in a dirty flat top.

Also I would look to plate the mushrooms differently and reduce the amount of puree, they’ve almost disappeared and the amount of puree seems overboard.

All in all it looks delicious good job.