Dishwasher-poached salmon with one-minute dill-caper sauce
Here’s all you need to know to set your doubts aside, put dinner in the dishwasher, and watch your multitasking kitchen appliance steal the show.
YIELDS
4
Ingredients
Dill-Caper Sauce
- 1 garlic clove
- 1/2 cup fresh dill or fennel fronds
- 1 teaspoon capers, drained
- 1/4 cup olive oil
- Salt and pepper
Salmon
- 1 tablespoon olive oil
- 4 (6-ounce) salmon fillets
- 1 whole lemon, sliced
- 4 tablespoons freshly squeezed lime juice
- 4 sprigs fresh dill or fennel fronds
- Salt and freshly ground black pepper
Directions
Dill-Caper Sauce
- Add garlic, dill, capers, olive oil, salt, and black pepper to a blender and blend. Set aside for serving.
Salmon
- Cut two 14-inch square sheets of aluminum foil.
- Grease the shiny side of the foil with the oil. Place two salmon fillets side by side on each square and fold up the outer edges.
- Drizzle one tablespoon of lemon juice over each fillet. Season with salt and pepper. Top with a lemon slice and a sprig of dill.
- Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets. Make sure the packets are airtight by pressing down gently on each one with your hand. If any air escapes, rewrap.
- Place foil packets on the top rack of the dishwasher. Run the dishwasher for the entire “normal” cycle.
- When a cycle is complete, take out the salmon, discard the foil, and place one fillet on each plate. (TIP: Don’t be concerned about the opaque white beads that may appear on the fillets. They are simply a redistribution of the salmon’s natural fats.) If you make the optional Dill-caper sauce, spoon a generous serving overtop fillets. Serve and enjoy!
