Another first-time poster--I think addressing Mr Rice may have been the first time I found Dorian sort of appealing. However, her dish looked like nothing much and I admit to being repulsed by the idea of vanilla in a chicken dish, peaches or not.
Ah, Bri, as someone upthread said, you're kind of a construct and you don't really cook yet, do you? You learned a coupla tricks--using a chinois for your endless purées, but your combinations?
Salmon with some kind of corn purée? Okay, but ditch the bacon. And how did you season the salmon to connect it to the corn thing? Then carrots and corn--a really odd combo with little relationship to salmon as protein. Maybe just a small watercress side salad? I'm not finished, Bri: just 'cause you saw the whole specialty carrots online/in magazines [used as a kind of little raft for the protein], doesn't make them a good choice here. Plus, really important, have you ever cooked whole carrots? They take some time.