Mr Rathbone is a very good egg and has volunteered to test cook at least 3 recipes for the forthcoming Cooking the Detectives book. Well, by my reckoning, this was number 4 as he has already done Robert Wagner’s Chili, Sheila Hancock’s Sardine Pizza and John Nettles’ Un Piot et des Pois au Feu.
This salmon dish was a BIG HIT with us, a bit of a late Valentine’s din-dins as we only see each other at weekends and it fell on a Wednesday this year. There seemed to be something faintly romantic about an apricot sauce…
Onion juice is a bizarre ingredient to us Brits as it’s not something you see in shops here. Luckily for me, I persuaded my lovely chum Caroline Frick to bring me some over from Texas for some recipe or another and Mr R added about 1/4 small capful to the sauce for half the recipe. I would advise adding this ingredient last, tasting as you go to see how oniony you would like your sauce.
I accidentally ordered one large piece of salmon from my grocery delivery firm rather than two fillets but this recipe worked just as well with just one piece.
We had a big chunk each for dinner and had another chunk each for leftovers.
I love sending him home on Sundays on the train with a little package of food goodies. I had mine with some salad and it was delicious cold too.
A winner of a recipe from The Streets of San Francisco that will accompany the Michael Douglas’ veal stew recipe in the book. Another cop show is done and dusted!
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(One can just scrape an onion on the finest side of a box grater instead of searching out onion juice.) This looks yummy, I will try it!
Thanks, Sally. I will try that next time. To be honest, the onion juice in a bottle has a bit of a synthetic taste so next time a recipe asks for it, OUT COMES THE BOX GRATER! JX