Dishwasher Salmon
“Set your doubts aside–Blumer has poached salmon in more than 100 makes of dishwashers on three continents, and it’s worked every time (except in the case of one machine with a broken heating element). Individual portions are sealed in foil and run through a complete cycle (about 50 minutes)–with dirty dishes and soap, if you please. (The foil will block any taste or scent of soap.) Then, invite guests to join you in unloading the dishes! (Don’t have a dishwasher? Bake foil-wrapped packets in a preheated 400-degree oven for 12 minutes.) Recommended wine: Australian chardonnay.” - from the columnist in the newspaper this recipr appeared.
Makes 4 servings
1 tablespoon olive oil
4 6-ounce salmon fillets
4 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper to taste
Heavy-duty aluminum foil
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Cut two 12-inch-square sheets of aluminum foil.
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Grease the shiny side of the foil with the oil. Place 2 fillets side by side on each square and fold up the outer edges.
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Drizzle 1 tablespoon lime juice over each fillet. Season with salt and pepper.
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Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the package is airtight by pressing down on it gently with you hand. If air escapes easily, rewrap.
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Place foil packets on top rack of dishwasher. Run dishwasher for the entire “normal” cycle (“pots and pans” settings tend to overcook the fish).
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When cycle is complete, take out salmon, discard foil, plate one fillet on each plate, and spoon a generous serving of piquant dill sauce (recipe below) atop each.
From Off the Eaten Path: Inspired Recipes for Adventurous Cooks, recipes and art by Bob Blumer, a.k.a. The Surreal Gourmet (Ballantine Books), 2000