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Salmon, Stewed

A simple stewed salmon made with canned salmon, water, flour or crumbs, salt, pepper, and mixed herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Salmon, Stewed

Ingredients

Directions

Prepare the salmon

  1. Pour off all the oil from the canned salmon.

  2. Place the salmon in a frying pan with a little water and let it simmer for 1 minute.

  3. Pour off the water.

Stew and season

  1. Add a little fresh water and thicken with flour or bread or biscuit crumbs.

  2. Season with salt, pepper, and a pinch of mixed herbs.

  3. Stew gently for 5 minutes.

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. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Salmon + flourtop 27% of all pairs
    Smell alikelow
    Cooked together2,776 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Salmon
Provides the main protein and flavour, flaking into the stewed mixture.
Flour or bread or biscuit crumbs
Thickens the cooking liquid so the stew becomes less watery.

“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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