| |
|
Don't have a dishwasher? Bake
foil-wrapped packets in a preheated 400ºF oven for 12
minutes.
|
|
|
Make
sure other items in the dishwasher, such as silverware,
are securely stowed so that they do not fly around and
pierce the foil packets
The Ventures. Walk, Don't Run:
The Best of the Ventures. Domestic drudgery instantly
transformed into beach party. Surf's up!
Australian
Chardonnay. Like a little thunder from down under, these
big Chardonnays are well suited to fish dishes with
creamy sauces.
|
|
|
Dishwasher
Salmon with a Piquant Dill Sauce
serves
4 [from "off the eaten path"]
|
| Poaching fish in the dishwasher is
a virtually foolproof way to shock your friends, prepare a succulent
meal, and do the dishes—all at the same time. I've poached
salmon in more than 100 dishwashers on 3 continents. There's
never been a dull party. Set
your doubts aside, put dinner in the dishwasher, and watch this
multitasking kitchen appliance steal the show. |
|
 |
| |
|
|
|
| 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 |
| |
|
|
|
|
|
| |
|
|
|
| 1 |
|
Cut two
12-inch square sheets of aluminum foil. |
| 2 |
|
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. |
| 3 |
|
Drizzle
1 tablespoon lime juice over each fillet. Season with
salt and pepper. |
| 4 |
|
Fold and
pinch the aluminum foil extra tightly to create a watertight
seal around each pair of fillets. Make sure the packet
is airtight by pressing down on it gently with your hand.
If air escapes easily, rewrap. |
| 5 |
|
Place foil
packets on the top rack of the dishwasher. Run dishwasher
for the entire "normal" cycle. |
| 6 |
|
When cycle
is complete, take out salmon, discard foil, place one
fillet on each plate, and spoon a generous serving of
dill sauce over top. |
| |
|
|
|
This
bright, fresh-tasting sauce will add some bite to your catch.
|
|
| |
|
|
|
| 1 |
|
tablespoon
butter |
| 1 |
|
leek, white
part only, finely chopped, then thoroughly washed |
| 1 |
|
shallot,
minced |
| 1 |
|
jalapeño
chili, seeds and membranes removed, finely diced |
| 2 |
|
garlic cloves,
minced |
| 1 |
|
cup chicken
stock |
| 1
1/2 |
|
cups lightly
packed fresh dill, stems removed before measuring |
| 2 |
|
tablespoons
freshly squeezed lemon juice |
| 1 |
|
teaspoon
salt |
| 1 |
|
teaspoon
freshly ground black pepper |
| 3 |
|
tablespoons
sour cream |
| |
|
|
|
|
|
| |
|
|
|
| 1 |
|
Melt the
butter over medium heat in a sauté pan. |
| 2 |
|
Add the
leek, shallot, jalapeño, and garlic and sauté for about
5 minutes, or until the leeks and shallots are translucent—but
not brown. |
| 3 |
|
Reduce
heat to medium and add the stock. Simmer, uncovered, for
15 minutes. (Adjust heat as required to maintain simmer.)
The liquid should reduce by half. |
| 4 |
|
Remove from
heat and let cool. |
| 5 |
|
Transfer
to a blender or food processor and add the dill, lemon
juice, salt, and pepper. Puree until smooth. Reserve and
reheat just before serving. Stir in the sour cream at
the last minute. |
| |
|
|
|
|
|
