The presentation instructions are easy to follow, and the plates end up just like the picture. I love mushrooms, and the honeycombed morels give the vegetable mixture a woody, smoky flavor. The tomatoes are sweet, and the orzo is tender, but not overcooked. The salmon may have suffered a little from the long trip to my house. The texture is firm and the color an even pink after cooking, but there are a couple of strong, fishy-tasting bites that not even the garlicky crust can hide.
Steps are easy to follow, even for something that seems complicated, such as the salmon.
Everything will be cooked on a grill or broiler, leaving only one cooking surface to wash. My grill is in the garage, my patio under a foot of snow, so I'll be broiling. The first step is to coat them with a marinade. The filets are under the broiler for 9 minutes per side, until slightly pink in the center. I follow the directions to slice six plum tomatoes in half lengthwise, coat them with the marinade and broil them for 5 to 7 minutes.