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Big City Salmon with Martini Sauce

By epicurious · From Open Recipes · 15 ingredients
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Why it works: Sauce and vermouth share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 13 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

The recipe

makes 4 servings

Ingredients

Contains: milk, 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 epicurious. 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. Sauce + vermouthtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together13 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Gin + vermouthtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together94 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

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

  4. Parsley + shallottop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together3,718 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Parsley + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together8,668 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

Flavor stand-ins for the shallot

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

  1. Tomatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Cucumberabout as good a flavor fit
  4. Shallotthe original

Fit is the average pairing score against salmon, pepper, parsley, olive, sauce, gin, vermouth. 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).