Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. 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 salmon on a fish plate and place it in fast-boiling salted water.
Boil for 10 to 15 minutes until cooked through.
Serve immediately 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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Lobster + saucetop 6% of all pairsSmell alikemoderateCooked together1,095 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Salmon + fishtop 11% of all pairsSmell alikelowCooked together1,078 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Salmon + lobstertop 14% of all pairsSmell alikemoderateCooked together313 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
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Lobster + fishtop 17% of all pairsSmell alikelowCooked together326 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Salmon + saucetop 20% of all pairsSmell alikelowCooked together1,765 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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; cooking firms its flesh as it turns opaque.
- Coarse sea salt
- Seasons the salmon and the boiling water, adding flavour to the fish.
The step that matters
Boil for 10 to 15 minutes until cooked through. Boiling too long dries out and toughens the fish, while too short leaves the centre raw. Salmon is done when the flesh turns opaque and flakes easily.
“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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