Dishwasher Salmon
Source of Recipe
by Mandy/saca2/EDC, from Lucy Miele's Home Cooking/Patti
Recipe Introduction
Note in cookbook: Patti picked up this recipe on trip to Ireland. She serves it on a bed of fresh steamed steamed spinach and a garnish of cucumber sauce (recipe below).
Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8478.1
Select a salmon filet. not too thick or it won't cook through. Allow 1/3 lb. salmon per person. remove skin and pull out the long pin bones with tweezers (or have butcher do it.)
Place on counter:
5 layers heavy aluminum foil, each long enough to
wrap fish lengthwise. Lay fish on top layer. Sprinkle both sides SPIKE seasoning, if desired.
Wrap fish in first layer, using "drug store" folds for length and side seams.(drug store folds--match 2 opposite edges. Fold down 1-in. twice, or however many times needed)
Turn foil packet over, seam side down, and wrap second layer. Continue flipping packet and wrapping until all foil layers are used. Place the foil wrapped filet in the top rack of your dishwasher.
You must have at least an 80 min. cycle with heated dry cycle.
Turn on the dishwasher and run the full cycle.
If the filet doesn't seem entirely cooked through, when unwrapped, slide it under broiler for no more than 2 or 3 min. The salmon will be moist and succulent.
Cucumber sauce:
1 cucumber, peeled, seeded and shredded
1/4 to 1/2 C. sour cream
1 T. fresh dill or 1 t. dried dill weed
Soak cucumber in lightly salted water 30 min. Drain well and place in bowl. Add sour cream & dill to taste. Mix well and chill.
member logon
