I was not aware this delicacy would be of interest to anyone until I left a comment here and learned that, er, well, not everybody actually cooks in their dishwasher.
And to answer your next question, yes, you can wash your dishes in the same load if you want. But I'm a little squeamish on that score. The idea of Cascade infiltrating my tin foil -- even if it's the lemon-scented kind -- makes me wince. I'll take my water plain, thank you. It's just a personal preference.
Here, then, by popular demand, are the instructions for making deliciously moist and steamy dishwasher salmon.
It's important that your dishwasher has a drying cycle, by the way. Otherwise, the recipe won't work.
First, wrap your 3- to 4-pound hunk of salmon really, really well in tin foil. You can season with salt, pepper, lemon juice first if you like, but you don't have to. Double wrap, triple wrap, even quadruple wrap if you want. Whatever it takes for you to feel comfortable that that sucker is really wrapped. Tight. Put it on the top rack of your dishwasher, shut the door, and run the dishwasher on the regular cycle. Not the shortened, energy saving one, or it may not get hot enough, and not the pots and pans cycle or it may overdo.
That's it! Open 'er up and serve.
Tonight we sliced it , sprinkled on a little balsamic vinegar, served it on greens with fresh pineapple and avocado chunks and topped it with a lemon vinaigrette.
This steaming method, by the way, was originally developed by Eskimo women and was highlighted at Montreal's Expo '67, according to my trusty cookbook Holiday Home Cooking. I'm not sure just where, in the igloo, one's electric dishwasher would go . . . but I suppose that's a problem I'll leave the Eskimo women to grapple with.
Now onto the next burning question: has anyone ever tried tenderizing meat by running over it with the car? Inquiring minds want to know.
Check out more great ideas at Works-For-Me Wednesday.
Labels: main dishes