Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Steamed Salmon
Ingredients
Directions
Prepare
Combine the salmon, beaten eggs, bread crumbs, salt, and pepper in a bowl. Mix the mixture well with your hands.
Transfer the mixture to a pan or mold.
Steam and serve
Steam for 1 hour.
Serve hot with white sauce and garnish with slices of hard-boiled eggs.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Salmon + eggtop 16% of all pairsSmell alikemoderateCooked together3,485 recipes
Shared aroma: decanal (soap, orange peel).
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Bread + peppertop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
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Salmon + breadtop 19% of all pairsSmell alikelowCooked together941 recipes
Shared aroma: decanal (soap, orange peel).
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Salmon + peppertop 27% of all pairsSmell alikelowCooked together5,446 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Bind the mixture together so it holds its shape when steamed.
- Bread crumbs
- Absorb moisture and add body, giving the salmon a softer, less crumbly texture.
- Salmon
- Forms the main body of the dish and provides its flavor and protein structure.
The step that matters
Mix the mixture well with your hands. Thorough mixing spreads the beaten egg and bread crumbs evenly through the salmon, so the mixture binds evenly and does not fall apart or set in patches when steamed.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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