Dishwasher Salmon With Cilantro Sauce Recipes

CUMIN-ROASTED SALMON WITH CILANTRO SAUCE

Steps:

• Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you've reached the desired consistency.) Season with salt and pepper, and set aside.
• Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.
• Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.
• Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.

GRILLED CILANTRO SALMON

Steps:

• In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
• Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
• Preheat an outdoor grill for high heat.
• Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

GRILLED SALMON WITH CILANTRO SAUCE

Steps:

• Preheat grill for high heat.
• Lightly grease one side of a large sheet of aluminum foil. Place salmon on the greased side of foil. Melt the butter in a saucepan over medium heat. Remove from heat, and mix in cilantro and jalapeno. When cilantro is wilted, drizzle butter mixture over the salmon.
• Place foil with salmon on the grill. Season with Old Bay. Cook 15 minutes, or until fish is easily flaked with a fork.

DISHWASHER SALMON WITH A PIQUANT DILL SAUCE

Steps:

• Cut 2 (12-inch) square sheets of aluminum foil. Place 2 fillets side by side on each square and fold up the outer edges. Drizzle 1 tablespoon of lemon juice over each fillet. Season with salt and pepper.
• 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.
• Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire "normal" cycle. When cycle is complete, take out salmon, discard foil, place 1 fillet on each plate, and spoon a generous serving of dill sauce overtop.
• Don't have a dishwasher? Bake foil-wrapped packets in a preheated 400 degree F oven for 12 minutes.
• The Instruction Manual: 1. Seal individual-size fillets in aluminum foil. DO NOT ATTEMPT TO COOK A WHOLE FISH. 2. Place fish packets on the top rack. 3. Add dirty dishes and lemon-scented soap. This optional step is not recommended for novices. However, as long as the salmon is tightly sealed in the aluminum foil, it will not absorb any soapy taste or smell. 4. Set the dishwasher to the "normal" cycle. Modern dishwashers have "economy" and "cool dry" settings, which are undesirable because they conserve heat. However, on the other end of the spectrum, the "pots and pans" setting tends to overcook the fish. 5. Run salmon through the entire wash-and-dry cycle: approximately 50 minutes for most models. I have poached salmon in almost every make and model, and although the temperatures and duration of the cycles vary with each machine, a little more or less "washing" will not affect it greatly because salmon is extremely forgiving. 6. To heighten the drama for your disbelieving guests, and to prove that you have nothing up your sleeve, let them crowd around the dishwasher when you load the salmon. When the cycle is complete, invite them back to witness the unloading. 7. Troubleshoot. The only time I ever had a problem was on live national TV. Five minutes before going on the air I learned that the heating element in the on-camera dishwasher was broken. After a quick huddle with the producer, I was forced to make the most of the situation by baking the salmon in the (gasp!) oven. To avoid this pedestrian fate, ask yourself the million-dollar question: When your dishwasher last completed its cycle, were the dishes hot? As long as the answer is yes, you are ready to poach.
• Melt the butter over medium heat in a saute pan. Add the leek, jalapeno, and garlic and saute until the leeks are translucent but not brown, about 5 minutes. 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. Remove from heat and let cool.
• 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.