This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at
David Friedman's website
FRESH SALMON should be smoked, and leave the backbone in for roasting; then cut it into slices boiled in water, with wine and salt during cooking; eat with yellow pepper or with cameline sauce and in pastry, whatever you like, sprinkled with spices; and if the salmon is salted, let it be eaten with wine and sliced scallions.
Other versions of this recipe:
Diz ist ein gut spise von eime lahs (This is a good food of a salmon) (Ein Buch von guter spise)
Fresh salmon (Le Viandier de Taillevent)