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Motonaibs of Salmon

A boiled salmon marinated in vinegar overnight, seasoned with pepper, salt, cloves, and served with dressing and salad.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Motonaibs of Salmon

Ingredients

Directions

Prepare

  1. Boil the salmon until cooked through, then remove it from the pot.

  2. Use a knife to remove all bones and skin from the salmon.

Marinate

  1. Place the salmon in a deep dish and season with pepper, salt, and cloves.

  2. Cover the salmon with vinegar and let it marinate overnight.

Serve

  1. When ready to serve, transfer the salmon to a serving dish.

  2. Top the salmon with plenty of dressing and serve with a salad prepared like lobster salad.

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. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  4. Clove + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together10,386 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Vinegar + lobstertop 25% of all pairs
    Smell alikemoderate
    Cooked together692 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Salmon
Provides the main body of the dish, becoming flaky once cooked and then marinated.
Vinegar
Acidity that firms and preserves the cooked fish while flavoring it during the marinade.
Dressing
Adds moisture and richness to the fish at serving time.

The step that matters

Cover the salmon with vinegar and let it marinate overnight. The vinegar must fully cover the fish so the acid penetrates evenly. Uneven coverage leaves parts under-marinated and less firm, and the overnight rest lets the acid and seasonings work through the flesh.

Swap the clove

How well each one fits the dish's main ingredients (salmon, pepper, vinegar, lobster):

  1. Tarragonfits better
  2. Capersfits better
  3. Parsleyfits better
  4. Clovethe original

Fit is the average pairing score against salmon, pepper, vinegar, lobster. Candidates are from the same food group and used in at least 100 recipes.

“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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