4 servings salmon
1/4 cup fresh lemon juice 2 tablespoons capers
2 tablespoons shallots
3-4 cloves garlic
If you have a FoodSaver or sous vide system, place salmon in an appropriately sized bag and set aside. This is the preferred method to use if you are planning to save some energy and cook your dinner while doing the dishes. (If you need an alternative, you can use an oven bag– like the ones you cook turkey in. And apparently, you can actually cook your turkey in the dishwasher, too. Or keep it simple with a double layer of heavy-duty aluminum foil.)
Finely chop shallots, rough chop capers and mince garlic … or use D0rot Crushed Garlic from Trader Joe’s, which I love! Much better than the minced stuff in jars! Combine with fresh lemon juice in a bowl.
Add to bag and vacuum seal (or add to cooking bag, squeeze out all the air and seal … or wrap salmon tightly in aluminum foil using the instructions found here.)
Place pouch in the dishwasher on the top shelf and press start. If you have an extra heat cycle, or heated dry cycle, choose that.
Remove from dishwasher and open package, using caution if there is steam. Plate and serve immediately topped with any remaining juice from package.
I checked for “doneness” by just looking at the finished product. That said, for salmon, a safe internal temperature is 140 degrees.
Originally published in “Perfectly Poached, Sparkling Clean … Dishwasher Fish”