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Collared Salmon

Collared Salmon is a whole salmon prepared by seasoning, binding into a collar, simmering, and reducing the cooking liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Collared Salmon

Ingredients

Directions

Prepare

  1. Wash the salmon and dry it.

  2. Rub the salmon all over with salt, pepper, and spices.

  3. Roll the salmon into a collar and bind the collar with broad tape.

Cook and finish

  1. Simmer the salmon in water with salt, pepper, and bay leaves for 1 to 2 hours, depending on size.

  2. Remove the salmon from the simmering liquid.

  3. Boil down the cooking liquid until reduced.

  4. Add vinegar to the reduced liquid to cover the fish.

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

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

  2. Salmon + vinegartop 27% of all pairs
    Smell alikelow
    Cooked together1,675 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Salmon
Forms the main body of the dish and becomes tender and flaky when gently simmered.
Salt
Seasons the fish deeply and helps the flesh hold moisture during cooking.
Vinegar
Adds acidity that brightens the reduced cooking liquid served with the fish.

The step that matters

Simmer the salmon gently. Simmering rather than boiling keeps the proteins from tightening and drying out, so the fish stays moist and tender. Cooking time should match the size of the fish.

“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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