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Saumon, Sauce Mayonnaise

A salmon dish, boiled whole in salted brine or cut into slices, floured and grilled, then served with parsley and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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

Poach the salmon

  1. Boil water and salt in a large pot, skimming it thoroughly.

  2. Add saltpetre and bring back to a boil.

  3. Submerge the whole salmon in the boiling water, cooking for 10 minutes per pound.

  4. For sliced salmon, cut into 1-inch thick pieces and dry with a cloth.

Grill and serve

  1. Dredge the salmon slices in flour and place on a buttered grill over hot coals.

  2. Turn the salmon carefully with a broad knife and a flat egg-beater to avoid breaking.

  3. Cook until light brown, then place in a hot dish.

  4. Butter each steak and season with salt and pepper.

  5. Serve with chopped parsley.

  6. Serve with a sauce of your choice.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Salmon
Forms the main protein, which firms and turns opaque as it cooks.
Flour
Dries the surface of the slices so they brown rather than steam on the grill.
Butter
Adds richness and helps the surface brown and stay moist on the grill.

The step that matters

Turn the salmon carefully. Salmon flakes apart when its proteins are fully set and it is handled roughly. Turning gently with a broad knife and a flat tool keeps the slices intact and the surface evenly browned.

“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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