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 ↓
Crimped Salmon
Ingredients
Directions
Prepare
Cut the salmon into slices 1.5 to 2 inches thick.
Place the slices in a bowl of strong saltwater for a moment, then wash them well.
Cook and serve
Lay the slices on a fish plate and place them in fast boiling salted water.
Boil for 10 to 15 minutes, skimming off any scum.
Serve hot on a napkin with lobster sauce or melted butter.
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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Salmon + lobstertop 14% of all pairsSmell alikemoderateCooked 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
- Salmon
- Main protein; its flesh firms and turns opaque as the proteins set during gentle boiling.
The step that matters
Boiling for 10 to 15 minutes. Fish proteins set and toughen quickly once the flesh reaches cooking temperature. Boiling too long squeezes out moisture and leaves the salmon dry and firm, so check for opaque flesh near the shorter time.
“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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