lol…salmon!
Hunh! Now that’s cool! If only you could get all the petals to do that, you’d be getting somewhere!
Michael! WAY cool! You know, many salad dressings have ketchup and mustard as base ingredients. That color is very similar to Thousand Island dressing, sooo, if it fixes, you could call it “Thousand Islands”. Or, to make it more “upscale”, the Food Channel calls virtually anything made from ketchup, mustard and/or mayonnaise a “remoulade”. Would you be any less likely to buy a salmony colored rose, preferably with a yellow reverse, named “Remoulade”? Danish remoulade is often yellow colored. How would a more “continental sounding” name such as Danois Rémoulade hit you?
Want a more “pun-ish” name? “Creole Lady Remoulade”
I’ll take cuttings if the branch mutates fully.
I LOVE that shade of salmon w/ the ochre gold reverse. It looks totally awesome.
Even if it does not sport all the way, this mutation is a good indication of what colors may be dominant when bred with specific colors. I believe it mostly gets this traits from Olympiad and the red/yellow/pink/white blends that led up to it, as well as Piccadilly.
… which leads me to believe that I should cross this rose with something in the orangey-apricot range 
Neil, you should get this rose. It has pretty good resistance in a unique color.
I have it, and it’s growing good but hasn’t bloomed yet. Neil
It appears healthy enough in the nurseries around here, but I have yet to see the high centered form so often illustrated. Usually, there are three to four upright canes, topped by a cluster of smallish, open, semi double flowers in the expected colors. When I first saw it, it impressed me as how many of the 80s McGredy floribundas performed. Think Oranges and Lemons and Brown Velvet.