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Salmon Baked Over Mashed Potatoes

A baked salmon fillet served over mashed potatoes, seasoned with salt and optional butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Potato and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Salmon Baked Over Mashed Potatoes

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Peel and halve the potatoes, then place them in a baking dish.

  3. Lay the salmon on top of the potatoes.

  4. Season with salt and add butter if desired.

Bake and serve

  1. Bake for 25-30 minutes or until the salmon is cooked through.

  2. Serve hot.

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. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

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

  3. Salmon + potatotop 19% of all pairs
    Smell alikelow
    Cooked together952 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Salmon
Protein that sets and flakes as it cooks, forming the main body of the dish.
Potatoes
Starchy base under the fish that softens as it bakes and soaks up its juices.
Butter
Fat that adds richness and helps keep the fish moist as it cooks.

The step that matters

Baking until the salmon is cooked through. Salmon dries out and turns tough quickly once it passes doneness. Its proteins set and the flesh turns opaque and flakes easily when done. Checking at the low end of the time range helps keep it moist.

Swap the potato

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

  1. Chivefits better
  2. Potatothe original
  3. Asparagusfits about as well
  4. Cucumberfits about as well

Fit is the average pairing score against salmon, butter. 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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