Why it works: Salmon and anchovy work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 535 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Salmon Cutlets
Ingredients
Directions
Prepare
Cut the salmon slices 1 inch thick and season with pepper and salt.
Butter some sheets of white paper and enclose each slice of fish separately.
Secure the ends of the paper cases by twisting tightly.
Cook and serve
Broil gently over a clear fire for 10 to 15 minutes.
Serve with anchovy or caper 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 their aromas overlap, and how often cooks already put them together.
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Salmon + anchovytop 11% of all pairsSmell alikemoderateCooked together535 recipes
Shared aroma: decanal (soap, orange peel).
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Butter + anchovytop 13% of all pairsSmell alikemoderateCooked together3,697 recipes
Shared aroma: decanal (soap, orange peel).
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Salmon + buttertop 16% of all pairsSmell alikemoderateCooked together4,481 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
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Pepper + anchovytop 17% of all pairsSmell alikelowCooked together3,232 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Butter + peppertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Salmon
- Forms the main body of the dish, cooking into moist, flaky pieces inside the paper.
- Butter
- Coats the paper so the fish does not stick and adds richness to the fish.
The step that matters
Broil gently over a clear fire. Gentle heat cooks the fish through while keeping it moist inside the sealed paper. Intense heat can dry the flesh or scorch the paper before the fish is done.
“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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