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Salmon Cutlets with Tartar Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Salmon and sauce are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 1,765 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Salmon Cutlets with Tartar Sauce

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.

  1. Prepare the salmon cutlets by cleaning and trimming them.

  2. Cook the salmon cutlets in a moderate oven at 350°F (175°C) until cooked through.

  3. Serve the salmon cutlets with Tartar sauce on the side.

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. Salmon + saucetop 20% of all pairs
    Smell alikelow
    Cooked together1,765 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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