I thought I would do something unusual here. Poaching fish in the dishwasher is a virtually foolproof way to shock your friends, prepare a succulent meal and do the dishes -- all at the same time. I tried it yesterday, trust me, it works. Pretty sure you can do this with other fish as well. You could probably also use ziplock bags, one small one for each piece
1 tablespoon olive oil
4 (180g) salmon fillets, about 2 cm thick.
4 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper to taste
Heavy-duty aluminum foil
Cut two 30 cm square sheets of aluminum foil.
Oil the shiny side of the foil. Place two fillets side by side on each square, and fold up the outer edges.
Drizzle one tablespoon of lime 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's airtight by pressing down on it gently with your hand. If air escapes easily, rewrap.
Piquant Dill Sauce - This sauce will add some bite to your catch.
1 tablespoon butter
1 leek, white part only, finely chopped, then thoroughly washed
2 spring onions, minced
1 jalapeno or other green chili, seeds and membranes removed, finely diced
2 garlic cloves, minced
125 ml chicken stock
150 ml lightly packed fresh dill, stems removed before measuring
2 tablespoons freshly squeezed lemon juice
A little salt to taste
Freshly ground black pepper to taste
3 tablespoons sour cream
Melt butter over medium heat in saute pan.
Add leek, shallot, jalapeno and garlic, sauteing about five minutes or until the leek and shallot are translucent but not brown. Reduce to medium heat and add chicken stock. Simmer, uncovered,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 dill, lemon juice, salt and pepper. Puree until smooth. Reserve and reheat just before serving. Stir in sour cream at the last minute.
DO NOT ATTEMPT TO COOK A WHOLE FISH!
Place fish packets on the top rack.
Add dirty dishes and lemon-scented soap. This optional step is not recommended for novices. However, as long as the salmon’s tightly sealed in its aluminum foil packet, it won’t absorb any soapy taste or smell.
Set dishwasher to the “normal” cycle. Modern dishwashers have “economy” and “cool dry” settings, which are undesirable since they conserve heat. However, on the other end of the spectrum, the “pots and pans” setting tends to overcook the fish. Run salmon through the entire wash-and-dry cycle — approximately 50 minutes for most models. When cycle’s complete, take salmon out, discard foil, place one fillet on each plate and spoon a generous serving of dill sauce on top.
From winexmagazine - Bob Blumer, thanks Bob