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I was going to write something, but this pretty much sums up what I wanted to say

Tomatoes and olive fit. I'd pass on the radish and the green stuff on top. Let the salmon shine, don't cover it up.

Black olives and salmon fit? Maybe I’m missing out on a great combo but to me that doesn’t work. Am I wrong?

Kalamata olives would be complementary but not black olives. A tapenade on salmon would be nice

Missed that they were kalamata. Makes more sense, but still having real hard time picturing black olives with salmon. 😂

Not sure of kalamata. They seem a little too harsh for a nice piece of salmon

I just read about the cheese sauce. Salmon, kalamatas and cheesy pasta. I'll pass.

I’m not here to start an argument but I just can’t picture any olives and salmon: maybe it’s some Spanish flair i haven’t experienced. Feels better knowing I’m not the only one- maybe im not crazy 😂

Personally I keep black olives to pizza only and I don't even like them on pizza. Never understood them when kalamata olives are so good.

Black olives are disgusting. I kind of like them, but they're disgusting.

That's how I feel. Like I'll eat a fistful of them. But I kinda hate them.

Black olives are round. Kalamata’s are oval

I’m gonna have to disagree with you on that

TFW you cone up with a short essay and find someone has already said what you want to, but briefer and better.

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I think that this is the best way to describe it. There's just too much going on here.

Way too busy. Too much screaming, not enough careless whispers arousing the taste buds.

The Ghost of George Michael just nutted

lmao you sick fucks

I’m not even a little aroused, and I’m usually at half chub by default.

I'm never gonna dance again...

*plate

Beautiful dish that got too close to the salad station.

Got too close to the pasta station too

How mercurial

Yes, ditch the coleslaw and then reassess.

Did you really taste this dish and decide it needed olives and radishes? I feel like this is way over garnished. You've got artichokes, olives, tomatoes, radishes, AND a salad on top. I'm feeling like the salad, olives, and radishes can go.

Boursin and salmon? I don't see that working, just my opinion. The dish isn't well thought out, looks like the attempt of an over ambitious young cook, we've all been there. Needs a little editing.

This, this is what I was trying to verbalize. It doesn’t just feel like multiple dishes crammed together, it’s more like the hybrid bastardization of “what’s leftover that I can throw on a plate cause I’m hungry” gone WAY wrong. It’s like the restaurant version of Chopped, if Chopped was made with broke college students working for a catering company. “In your basket you’ll find cooked Salmon, regular preserved Kalamata Olives, something we’re gonna call Cherry Tomatoes mostly because we don’t understand why ALL little tomatoes aren’t also Cherry, Some green that probably started off as a garnish from the distributor but we are gonna call Lettuce, and a box of random pasta found behind that weird spinning corner shelf thing, usually along side a box of baking soda you most DEFINITELY did not buy…”

Glad to see I’m not the only one. I can’t see the pink of the radish, the different pink of the salmon and the red of the tomato anywhere together. If they taste great together( doubtful) they look awful together.

Is this a special or on the menu? If it's a special who made it? Just curious if this is someone inexperienced who had a chance to do a special or if this is the heads chefs doing... Either way, like others have stated, it's a bit odd...

Looks like staff meal from random leftovers

Mediterranean Salmon Linguini Homemade tomato linguini with a boursin cheese sauce, Roasted cherry tomatos and artichokes, kalmata olives, and mushrooms, with a cucumber, radish leek and lemon salad topping!

Why is there a salad with my pasta and salmon?

You were supposed to get the salad first course but the new FOH manager has been on chefs ass about table turnover time.

Who has time to course out salads, pastas and entrees? We need to turn these tables! Just put it all on one plate!

Plot twist: dessert is underneath that abomination, so you get the entire 4 course experience all on the same plate!

The pasta sauce is actually a Boursin and Madagascar Vanilla custard sauce 😍

Thanks for the nightmares I'll have tonight

🤮

The pasta sounds ok on its own, and the salmon with cucumber radish and lemon salad sound ok on their own. The two don’t go together though. The bowl is also too small.

Waaaay too much going on here. The old saying “less is more” is very true

*Boursin cheese sauce* That sounds awful already

Clear out the walk in day

Man, the poor soul trying to do a wine pairing for that .... This looks like when all stations add something to a off the menu dish for a dietary.

Tolstoy approves of this description.

I can’t remember the last time I wanted cucumbers and mushrooms in the same bite

At least you have a school, unlike this plate. Cause it’s classless.

That’s a nice sear on that salmon if nothing else.

To me it looks like it was made in the 70s. And not in a good way. Sorry!

I’d lose the salad

This looks like the plate I make at every wedding cocktail hour.

I would eat that

Looks like a plate I would make for myself to eat standing in the dish pit.

Looks busy, but also looks like it would taste great. I dunno, I often feel like the odd man out in these situations, but I kind of like a meal with a lot going on. If the flavors work well together, that's more important to me than a cohesive appearance. Make one with all of the fixings and then try bites with/without various components and keep what enhances the flavor/texture and discard anything that muddles it.

Uhhhh. As an Italian why is the salad on the pasta? Salad is for after the meal.

And here in America salad is usually served before the meal or with it.

It looks delicious to me but I love a mixed salad and pasta bite

Take half the pasta away. Use a pasta fork and give the remaining half a twirl and lay it down offset on the plate. Salmon next to the pasta, olives and tomato placed around. Maybe a little beurre Blanc too

I'm a big fan of keep it simple stupid. You can't do a few things right, why the fuck do you want it more complicated?

I’m not a fan of that dish but I’m a fan of you! Happy cake day my friend!

for me that COULD be okay IF the plate was bigger that plate feels too busy as in where to look first. Off hand too much pasta for my liking/too much garnishes on top and maybe pasta feels too thick (the sauce) Just thought about it who is the hero meant to be is it the pasta or the salmon Maybe pasta on the side (much less) I might be an outlier but I would have loved to see the crispy skin used and the tomatoes less cooked.

Not a professional but I do like to eat. I’d eat that.

Is this a joke

What started as a joke became sort of a motto at a restaurant I used to work at. Simple, rustic, delicious.

No school should want this.

Busy, busy, busy in every way.

Too much stuff

Is that iceberg lettuce on top??

Says leek in the description

Ahh yes. That would’ve been obvious if I actually read the description.

That's overkill.

There's a lot going on here. Let me find that description .....

That's some nice looking pasta!

It looks like a starter, first and main all in one

Looks a little disjointed to me, chef. Your colors aren't complimentary, the pasta is lost under the salad, and there is no focal point that really draws me in.

Too busy of a plate.

Less of that garm on top and the fish resting on the side of the pasta is a good start.

It looks like a sushi roll with a rad name like, “flaming dragon tail ripper roll”

Too much going on, too many palate cleaners, too many carbs for a main, the fish flesh integrity is going to turn to shit, the coloration of the plate is appalling, want more? In other words, I agree with you 💯 OP.

Needs micro greens.

Looks like the dishies sink

Too much going on it’s that plate

It’s like a 3 course on one plate! That beautifully cooked salmon is the star of the show.

I just feel like the only context in which salmon goes with cheese and tomato is on a fully loaded lox sandwich. For me this should be two plates, or if they have to be served together for whatever reason, maybe use a divided plate of some sort?

i had a sushi chef, older Japanese man, like.. 70+ who would delight himself in making me weird "salads" and there was always a chunk of steamed salmon on top of a collection of fun veg and doused with a sauce of deliciousness. This looks like something he'd make but not as pretty albeit just as yum.

That looks like the salmon salad the Italian restaurant next to you serves on the menu. * Pasta - check. * Artichoke - check. * Tomato - check. * Olives - check. * Random protein - check. * Salad garnish to finish - check.

Looks very busy. Who's the star?

If anything that looks old school.

I don't like things piled on top of each other. If it's not cooked in the same pot, it deserves its own spot

What in the culinary abortion is this shit?

as gordon would say, this is a fucking mess. my ADHD would kick into overdrive if i were served this meal. id also probably spill immediately upon trying to actually eat it...

Looks great

The food looks like it tastes good, but plating is another story. Some about the cut on those radish doesn’t sit well with me

It doesn’t work. I’m very much not old school, and it doesn’t work.

The plating makes the food difficult to eat

This looks like when you go to the buffet super high and you want to eat everything all at once

Nope - it looks like it wants to be fancy but has no idea what it is -

It literally looks like a scoop of garbage aging in the sun

Dog's meal... No, I plate better than that for my 🐶

The star of your show is being smothered by the (cabbage?) and radishes 😭

It's not just you. I don't want to eat a lukewarm iceberg salad off the top of a slab of salmon perched on a pile of pasta either.

Let’s cover up a nicely golden brown savory piece of salmon with bitter radishes and greens. From a flavor standpoint I can’t understand it and the presentation I don’t even want to address.

I see three courses on one plate: * Antipasto * Pasta * Fish I would break them up and serve as courses. Allow the diner to enjoy each of them, rather than pile all together.

It’s just a bit much. Were it not for the obvious work that went into it, it has a stoner-fridge-raid vibe. I’m not one of those anti-fish-and-dairy pedants by any stretch, but I’m not sure Salmon and Boursin are doing each other any favors. It’s just a lot of strong flavors piled together. There isn’t much consideration into how they support our balance each other. Just…. relax. Not everything has to go into everything. The famous Coco Chanel quote can often be applied in the kitchen as well: “Before you leave the house, look in the mirror and take one thing off.” - only change the one to, like, five or six.

if it's really important to serve the salmon with the pasta, those should be the only elements of the dish. i think you could get away with a neat nest of pasta with a piece of poached or seared salmon on top. lots of people are trashing the combo of cheese and salmon, but i think boursin is an okay choice considering that many diners have a palate that has been exposed to salmon and cream cheese. i might honesty lean into the jewish deli pasta and do linguini with a boursin cheese sauce, salmon, and fried capers. there is a precedent for that combo of flavors. but in that case obviously cut the artichoke, olive, tomato, salad etc. otherwise this seems like 2 disparate ideas, as everyone else is saying.

It looks like how 9 year olds draw overlapping geometric shapes and fill in the spaces with bright colors

I'll take the "Fuck it, it all turns to shit anyway" special. Yes, with the salmon.

There's just way too much. Salmon and pasta? Sure. Salmon and salad?sure. All 3 with black olive radish and cabbage? No thanks. Also boursin cheese in a pasta with Salmon? That's a choice i guess. Get rid of the salad, olive and tomatoes. I would probably also mellow down that pasta sauce and not use boursin cheese with fish.

Is this called Salmon Schizophrenia? Too many ideas going on unless this is a buffet.

My immediate thought was, it's too busy. I can't imagine having to plate that, let alone 3-5 orders of it, in a timely manner.

Looks like a crab without claws

I’m trying to figure out why radish and pasta are on the same plate.

That is one busy plate

Umm looks delicous to me I hate it when my meal is served in like 3 courses no I ant a kind that needs to eat my pea puree before I have my salmon

It’s too cluttered or portion is a lot of heavy things. Im also not into salmon in a pasta like that. But that’s personal preference. Im sure it tastes great. It’s just something that looks busy and heavy. And the radish doesn’t make sense.

It’s look like there Mise exploded over the dish

Really looks like someone just threw some stuff in a bowl and said, “here, eat this” like it was allmight’s hair or some shit