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Orange Salmon

Great recipe, easy to make! http://xs-recipes.blogspot.com/

By bbcgoodfood · From Open Recipes · 5 ingredients
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Why it works: Salmon and orange work together. They rank in the top 21% of all ingredient pairs, and 259 recipes mention both. Both carry guaiacol, which smells smoky, sweet. The science ↓

The recipe

Serves 2

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

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.

  1. Salmon + orangetop 21% of all pairs
    Aroma overlaplow
    Mentioned together259 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Orange + gingertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,833 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Orange + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,184 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Ginger + olivetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together3,633 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Salmon + olivetop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together2,457 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

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

Flavor stand-ins for the ginger

How well each one fits the dish's main ingredients (salmon, orange, olive):

  1. Rosemaryabout as good a flavor fit
  2. Gingerthe original
  3. Thymeabout as good a flavor fit
  4. Basilabout as good a flavor fit

Fit is the average pairing score against salmon, orange, olive. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).