It was really humid yesterday. I wanted to try something outside my comfort zone.
This dish was served chilled.
This is what I ended up with. The salmon mosaic was a blast to make. Salted and then rinsed. Tossed in nori. The nori makes a wonderful binder.
The cucumber salad is rather simple. Cucumber, diakon, furikake, rice vinegar, salt.
It essentially deconstructed and reconstructed sushi? Not insult sushi haha
Like I said this style cuisine is not my typical rodeo but it was lots of fun.
My girlfriend isn’t the most adventurous so I reworked her dish and seared the mosaic and butter baster. Served with the cucumber salad and ginger.
Let me know what you think!
Cheers!
Bluesparc on
No cohesion. I’d tighten it up, maybe spill the salad/nori off the fish, drops or a swish of the sauce.
To me it looks like 2 different ideas with a peice of garnish on the side.
It’s pretty, but could be beautiful.
No_Pass1835 on
That looks delightful 😋 what a beautiful plating
yrrrrrrrr on
This looks sick! Nice job
redditFOODaccount on
This looks amazing. Is the avocado and poblano in the purée under the salmon? Tell me more?
B8conB8conB8con on
Love the salmon but I feel the nori and ginger components could be better displayed.
umamibound on
Nice salmon roulade, the nori will just wilt under the salad, and the pickled ginger can be better placed
[deleted] on
[deleted]
OnTheBrinkOfRope on
I love your choice of plate. I like the matte finish, it is elegant. The color makes the food stand out, the green sauce pops.
Your salmon looks stunning. I want all of it. The sauce is inviting.
The nori on the left with the cucumber and radish is a bit off / something is missing. It needs to be tied to the main dish. I have no problem with the ginger as it stands on its own since typically it is to the side, there’s no question why it belongs on the plate.
I’d figure something else for the nori and cuke, something that doesn’t distract from the main dish.
eatmusubi on
i actually like the lack of cohesion someone else mentioned. it gives me an impression of walking through a statuary garden or museum. beautiful work on the sous vide salmon, it’s a very striking piece. i think the radish only diminishes how amazing it is though, i wouldn’t hide any of that top surface if i were you.
queen_of_potato on
I love that the ginger kind of looks like a fish (I mean gorgeous dish in general but that’s next level)
nshait on
The salmon is obviously gorgeous, so I would make that central. Puddle the green sauce in a circle, place the cucumber salad within that, place the salmon on top. Add small pieces of daikon and ginger accents. And of course, I would use a white plate. But to reiterate, that salmon is wonderful!
12 Comments
It was really humid yesterday. I wanted to try something outside my comfort zone.
This dish was served chilled.
This is what I ended up with. The salmon mosaic was a blast to make. Salted and then rinsed. Tossed in nori. The nori makes a wonderful binder.
The cucumber salad is rather simple. Cucumber, diakon, furikake, rice vinegar, salt.
It essentially deconstructed and reconstructed sushi? Not insult sushi haha
Like I said this style cuisine is not my typical rodeo but it was lots of fun.
My girlfriend isn’t the most adventurous so I reworked her dish and seared the mosaic and butter baster. Served with the cucumber salad and ginger.
Let me know what you think!
Cheers!
No cohesion. I’d tighten it up, maybe spill the salad/nori off the fish, drops or a swish of the sauce.
To me it looks like 2 different ideas with a peice of garnish on the side.
It’s pretty, but could be beautiful.
That looks delightful 😋 what a beautiful plating
This looks sick! Nice job
This looks amazing. Is the avocado and poblano in the purée under the salmon? Tell me more?
Love the salmon but I feel the nori and ginger components could be better displayed.
Nice salmon roulade, the nori will just wilt under the salad, and the pickled ginger can be better placed
[deleted]
I love your choice of plate. I like the matte finish, it is elegant. The color makes the food stand out, the green sauce pops.
Your salmon looks stunning. I want all of it. The sauce is inviting.
The nori on the left with the cucumber and radish is a bit off / something is missing. It needs to be tied to the main dish. I have no problem with the ginger as it stands on its own since typically it is to the side, there’s no question why it belongs on the plate.
I’d figure something else for the nori and cuke, something that doesn’t distract from the main dish.
i actually like the lack of cohesion someone else mentioned. it gives me an impression of walking through a statuary garden or museum. beautiful work on the sous vide salmon, it’s a very striking piece. i think the radish only diminishes how amazing it is though, i wouldn’t hide any of that top surface if i were you.
I love that the ginger kind of looks like a fish (I mean gorgeous dish in general but that’s next level)
The salmon is obviously gorgeous, so I would make that central. Puddle the green sauce in a circle, place the cucumber salad within that, place the salmon on top. Add small pieces of daikon and ginger accents. And of course, I would use a white plate. But to reiterate, that salmon is wonderful!