Why it works: Salmon and sorrel work together. They rank in the top 12% of all ingredient pairs, and 38 recipes mention both. Both carry eugenol, which smells clove, spicy. The science ↓
The recipe
Ingredients
Contains: wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Trim the salmon with a sharp knife and remove the skin.
Coat the salmon with bread crumbs.
Prepare a gentle fire using good wood ashes.
Grill and serve
Place the salmon at a distance over the fire.
Turn the salmon on both sides until it is nicely colored.
Pour some sorrel sauce onto a dish, then lay the salmon over the sauce.
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 aroma chemistry they share, and how many recipes mention both.
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Salmon + sorreltop 12% of all pairsAroma overlaplowMentioned together38 recipes
Shared aroma: eugenol (clove, spicy).
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Sorrel + saucetop 8% of all pairsAroma overlapstrongMentioned together158 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Salmon + breadtop 9% of all pairsAroma overlapmoderateMentioned together941 recipes
Shared aroma: guaiacol (smoky, sweet).
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Salmon + saucetop 10% of all pairsAroma overlaplowMentioned together1,763 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Bread + saucetop 11% of all pairsAroma overlaplowMentioned together4,933 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
- Provides the main protein, and its fat keeps the flesh moist during grilling.
- Bread crumbs
- Form a light coating that helps the surface brown and crisp over the fire.
The step that matters
Place the salmon at a distance over the fire. A gentle, indirect heat cooks the fish through before the outside burns. Too close to a hot fire chars the coating and leaves the centre raw.
“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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