Dishwasher Salmon With A Piquant Dill Sauce Recipes

Steps:

• In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
• In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.
• Cook the salmon on the preheated grill with the skin side down for about 5 minutes before flipping and cooking on the other side until the skin can easily be lifted off the flesh, about 5 minutes more. Flip the salmon once more and continue cooking until the salmon flakes easily with a fork, another 2 to 3 minutes.
• Whisk the mayonnaise, dill, and lemon zest together in a small bowl; divide between 2 of the toasted bread slices. Top each with 1 portion of cooked salmon, 2 tomato slices, 2 bacon slices, 1 lettuce leaf, and a remaining slice of toasted bread.

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.

Steps:

• Dill Tarter sauce: Mix together ingredients, cover and chill.
• Preheat oven to 400º.
• Mix rub ingredients together, then sprinkle over top of filet. Pat into meat.
• Heat oil in skillet over medium-high heat. Cook filets in oil, 2 minutes each side.
• Transfer skillet to oven and cook until fish flakes with a fork, about 6 minutes.

Steps:

• Layer two 30cm x 40cm sheets of foil together. Brush the shiny side of the foil with half the oil, place 2 fillets, side-by-side on top, then fold up the outer edges. Drizzle 1 tablespoon lime juice over each fillet and season with sea salt and freshly ground black pepper. Fold and pinch the foil extra tightly to create a watertight seal around the fillets.
• To ensure that the packet is airtight, press down on it gently with your hand - if air escapes easily, rewrap. Repeat wrapping with another 2 pieces of foil, remaining oil, fish and lime juice.
• Place the fish on the top rack in the dishwasher. Set the dishwasher to the 'normal' cycle and run it without any detergent for 45 minutes, which should take it through just the wash cycle. (Different brands of dishwasher may have varying washing cycles, with differences in water temperature, so check the machine's manual, which will tell you the temperature and duration of your washing cycle. Ideally 'cook' the salmon in a water temperature of 55°C for 45 minutes.).
• Meanwhile, make the sorrel sauce. Heat butter in a frying pan over medium heat, add leek and shallot, and cook for 8 minutes or until leek is soft. Add stock and simmer for 15 minutes or until reduced by half, then set aside to cool.
• Once cooled, transfer to a blender, add sorrel, lemon juice and salt and pepper to taste, then purée until smooth. Transfer to a small saucepan until ready to serve.
• Once the wash cycle is completed, stop the dishwasher before it starts the drying cycle. To be sure, it is best to set a kitchen timer for 45 minutes. Remove the salmon from the dishwasher.
• To serve, reheat the sauce over medium heat, then stir in the cream. Remove the salmon from the foil, place a fillet on each plate and spoon a generous amount of sauce over.