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Saumon, Sauce Mayonnaise

Boiled salmon served with mayonnaise or tartar sauce, or with a mixture of the cooking water, parsley, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Saumon, Sauce Mayonnaise

Ingredients

Directions

  1. Bring water and salt to a boil in a large pot, skimming off any foam.

  2. If sliced, cut the salmon into 1-inch thick pieces before boiling.

  3. Add the salmon and boil quickly for about 10 minutes per pound.

  4. Serve immediately with mayonnaise, tartar sauce, or a mixture of the boiling water, chopped parsley, and lemon juice.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Salmon + lemontop 19% of all pairs
    Smell alikelow
    Cooked together2,918 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sauce + parsleytop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Salmon + parsleytop 24% of all pairs
    Smell alikelow
    Cooked together2,516 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Salmon
Is the main protein, cooked through by gentle boiling until it turns opaque and flakes.
Coarse sea salt
Seasons the poaching water so the fish is flavoured as it cooks.

The step that matters

Boil quickly for about 10 minutes per pound. Salmon is cooked when its proteins set and it turns opaque and flakes. Overcooking tightens the proteins and squeezes out moisture, leaving dry, firm fish, so timing by weight matters.

Swap the lemon

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

  1. Lemonthe original
  2. Avocadofits about as well
  3. Limefits less well
  4. Mangofits less well

Fit is the average pairing score against salmon, sauce, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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