Crispy-Skin Salmon

"Visually, it looks elegant, and the cook on that salmon with a crispy skin looks beautiful. Smart move. Pivoting and restarting the fish. Great job."

"How long did you cook the salmon for?"

Becca: "It was seared for about four minutes, and then it was in the oven for about eight."

"It's beautiful. It's glistening. You've nailed it here. And what's the seasoning in the broth?"

Becca: "It has some serrano pepper, basil, some champagne vinegar, and a little bit of salt."

"Salmon is delicious. The skin is crispy, and I didn't think you'd have enough time to braise those leeks, and they are braised beautifully. Good job."

"I think the idea of tomato water with a serrano, I think, is not impactful. You didn't get that depth of flavor, but I really appreciate the concept of the dish. It's simple but also thought provoking at the same time. So kudos to you."

"The salmon, for me, is properly cooked. The fried basil is a nice note. Overall, very good job."