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Salmon, Crimped

A boiled salmon dish prepared by simmering crimped salmon slices in salted water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Salmon and lobster work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 313 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Salmon, Crimped

Ingredients

Directions

Poach

  1. Place the salmon slices in a stewpan with boiling water and add the salt.

  2. Simmer gently for 15 to 20 minutes.

  3. Check if the bone in the center comes out easily; if so, the fish is done.

  4. If not ready, cover with a wet napkin and keep warm.

Serve

  1. Remove the fish immediately to preserve aroma.

  2. Serve with your choice of sauce.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Salmon + lobstertop 14% of all pairs
    Smell alikemoderate
    Cooked together313 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Crimped salmon
Forms the main body of the dish, cooking gently in simmering water to stay moist and tender.
Coarse sea salt
Seasons the poaching water so the fish takes on flavor as it cooks.

The step that matters

Removing the fish as soon as it is done. Salmon keeps cooking from residual heat after it leaves the water. Lifting it out once the central bone releases easily helps prevent it from drying out and losing its delicate aroma.

“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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