This looks delicious, but super uneven and just altogether messy. The dimensionality doesn’t work either, I think. So perfect for the family table, but not really great plating.
Diamondhands_Rex on
It’s pretty enough where if I made this at home and looked just like this I would be satisfied. If this was a restaurant I’d be fucking livid.
icebychris on
Way to much going on. That should be at least 2 servings
chefadams on
I think it looks absolutely fabulous! Not too much for 2 people! Lol…it’s a lot! Beautiful presentation!
Suga-Mamma on
I love salmon and this dish looks delicious.
ankit19900 on
Take it as constructive feedback, from one homecook to another
1. Pile the skewers in one place and keep sauce separate
2. Use coloring agents like smoked paprika for better color and flavours. Also use turmeric. Fennel seeds, long pepper, a bit of orange zest and salt, crushed in a food processor or a morter pastel or Indian/Mexican equivalent make a great addition
3. Keep the oil temp super high and use avocado oil instead. Your salmon will have far better color and it’s fine for most people if a good fish like salmon is a bit rare
Edit: if you really like an “asian” flavour, use toasted sesame seed oil with a brush after you have fried
HideousTits on
Not sure about pairing sesame with hollandaise
HeardTheLongWord on
First instinct: Pretty! But also, Messy!
Upon further investigation: What are the bits of red onion and pepper accomplishing? Additionally, what is the lemon on the skewer accomplishing?
I’m not mad at this concept, having the skewer served in the sauce, but the sauce needs to be only on the bottom, not on the top, so you can see each component (and you need like half the amount). The dill is light enough to stick to the skewer, so it’s a good garnish – the red pepper and onion I can imagine being left on the bottom of the plate when they’re done; they should be bigger pieces and on the skewer itself. The lemon should be halved with the face of it done on the grill.
kingsloyalty on
I have no idea what other ppl are talking about. Looks well proportioned and beautiful
severedreprise on
I like it. Reminds me of some Trotter shit, beautiful chaos.
AldoStillMyBoy on
Whats the point of the skewers?
aDildoAteMyBaby on
Holy shit. I had to create a new folder in my photos just to hang onto this one.
hititwithyourpurse on
I like where you’re going with it but a sear on that salmon would be nice. Sesame oil and hollandaise does sound weird but I’m not gonna knock it since I haven’t tried it. Peppers and onions being on the skewers would serve better. I’d go lighter and cleaner on the sauce plating. The colors are nice though.
Comfortable-Policy70 on
I realize that fish live in water but it looks like you’re are trying to drown that salmon in sauce
Sad-Mamma-00 on
Interesting, the composition of the dish and the colors look great, I hope the flavors match as well as it looks.
Isa_Diaz321 on
perfect colors, perfect flavor?
Served_With_Rice on
I like the bits of pepper and onion and herb!
Orange fish on orange sauce not so much though
17 Comments
This looks delicious, but super uneven and just altogether messy. The dimensionality doesn’t work either, I think. So perfect for the family table, but not really great plating.
It’s pretty enough where if I made this at home and looked just like this I would be satisfied. If this was a restaurant I’d be fucking livid.
Way to much going on. That should be at least 2 servings
I think it looks absolutely fabulous! Not too much for 2 people! Lol…it’s a lot! Beautiful presentation!
I love salmon and this dish looks delicious.
Take it as constructive feedback, from one homecook to another
1. Pile the skewers in one place and keep sauce separate
2. Use coloring agents like smoked paprika for better color and flavours. Also use turmeric. Fennel seeds, long pepper, a bit of orange zest and salt, crushed in a food processor or a morter pastel or Indian/Mexican equivalent make a great addition
3. Keep the oil temp super high and use avocado oil instead. Your salmon will have far better color and it’s fine for most people if a good fish like salmon is a bit rare
Edit: if you really like an “asian” flavour, use toasted sesame seed oil with a brush after you have fried
Not sure about pairing sesame with hollandaise
First instinct: Pretty! But also, Messy!
Upon further investigation: What are the bits of red onion and pepper accomplishing? Additionally, what is the lemon on the skewer accomplishing?
I’m not mad at this concept, having the skewer served in the sauce, but the sauce needs to be only on the bottom, not on the top, so you can see each component (and you need like half the amount). The dill is light enough to stick to the skewer, so it’s a good garnish – the red pepper and onion I can imagine being left on the bottom of the plate when they’re done; they should be bigger pieces and on the skewer itself. The lemon should be halved with the face of it done on the grill.
I have no idea what other ppl are talking about. Looks well proportioned and beautiful
I like it. Reminds me of some Trotter shit, beautiful chaos.
Whats the point of the skewers?
Holy shit. I had to create a new folder in my photos just to hang onto this one.
I like where you’re going with it but a sear on that salmon would be nice. Sesame oil and hollandaise does sound weird but I’m not gonna knock it since I haven’t tried it. Peppers and onions being on the skewers would serve better. I’d go lighter and cleaner on the sauce plating. The colors are nice though.
I realize that fish live in water but it looks like you’re are trying to drown that salmon in sauce
Interesting, the composition of the dish and the colors look great, I hope the flavors match as well as it looks.
perfect colors, perfect flavor?
I like the bits of pepper and onion and herb!
Orange fish on orange sauce not so much though