cybercat wrote on Sat, 28 Nov 2009 16:08:56 -0600:

> I've read that it's actually possible to "cook" a salmon in
> the top rack of a dishwasher. Is this really true? And if
> so, how to proceed? Or is this simply another "old fish
> story"?

If you want to cook a salmon fillet quickly, I like Saumon a
l'Unilaterale, roasted on salt at 500F.

2 cups coarse sea salt or kosher salt

1¼ lb center-cut piece salmon fillet



Spread salt on a dish made by folding Aluminum foil three times. Cover
with a layer of coarse (Kosher) salt and place in oven while heating to
500F.



Pat salmon dry and season flesh with salt and pepper, then put, skin
side down, on salt. Cook salmon, covered, without turning, until almost
cooked through, 8 to 12 minutes. Remove from heat and let stand,
covered, until salmon is just cooked through, 1 to 2 minutes.



Slide a spatula between salmon skin and flesh and transfer salmon to a
platter (salmon skin will be too salty to eat).



Makes 4 servings.


You can serve this with as simple as sliced lemon or make various
sauces.

Dill Fish Sauce

Mayo (not sweet like Miracle Whip!)
Dried minced onion flakes to taste
Dill to taste or parsley
Chopped dill pickle to taste



Mix well and let flavors blend for an hour.



Fresh Cucumber Herb Sauce for Salmon



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8 oz creme fraiche

1/4 cup minced cucumber

2 TBS sweet onion

juice and zest of 1/2 lemon

1-3 TBS fresh tarragon or dill

1/4 tsp white pepper

2 pinches salt -- to taste





Stir ingredients together well, taste and adjust. Serve at room
temperature with warm salmon and veggies. Yogurt or sour cream can
replace the creme fraiche if necessary.




--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not