Bob Blumer comes clean on making the Thanksgiving kitchen way more interesting!
To celebrate the 2021 Holiday Season, Lloyd Cellars and Celebrity Chef and Cookbook Author Bob Blumer will share seven fish recipes beginning the week of Thanksgiving.
Inspired by Winemaker Rob Lloyd’s pescatarian predilections and the annual Feast of the Seven Fishes, Chef Blumer brings his creative and playful twist to each recipe.
We all know that smiles over delicious food are one of the world’s greatest gifts, especially these days!
Additionally, the Thanksgiving turkey can be a challenge at times to deliver a juicy bird to the table – and it takes hours. Blumer’s surreal ‘Dishwasher Salmon with Honey-Ginger Sauce’ is, believe it or not, one of the most consistent, quick and entertaining ways to deliver perfectly poached filets to your guests.
Purchase Our ‘Flavor Bomb’ Gift Collection Featuring Blumer’s Latest Cookbook & Four Wines for the Holidays!
Dishwasher Salmon with Honey-Ginger Sauce
- Heavy Duty Aluminum Foil
- 4 6-ounce salmon fillets, skin off
- 4 tablespoons freshly squeezed lemon juice about 2 lemons
- salt and freshly ground black pepper
- toasted sesame seeds to finish
- finely sliced green onion to finish
HONEY-GINGER SAUCE INGREDIENTS
- 4 tablespoons honey
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons finely grated fresh ginger
- 2 teaspoons orange zest
- ½ teaspoon freshly ground black pepper
- Asian-style hot sauce to taste optional
- Place 1 fillet in the center of each square and fold up the outer edges.
- Cut 4 14-inch(ish) square sheets of aluminum foil.
- Drizzle 1 tablespoon lemon juice over each fillet. Season with salt and pepper.
- Fold the last ¼-inch of each seam over itself 2 or 3 times and pinch the aluminum foil extra tightly to create an airtight and watertight seal around each packet (see photo). To test if the packets are airtight, press down gently on each one with your hand. If any air escapes, rewrap. (SEE PHOTOS BELOW)
- Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire “normal” cycle.
- While salmon is “cooking”, prepare the honey-ginger sauce.
- When cycle is complete, take out salmon, discard foil, place one fillet on each plate. (Note: Don’t be concerned about the opaque white beads that appear on the fillets. They are simply a redistribution of the salmon’s natural fats.)
- To a small saucepan add honey, soy, sesame oil, ginger, orange zest and black pepper.
- Simmer over medium-low heat for about 3 – 5 minutes, or until sauce begins to thicken. Add hot sauce to taste, if desired. Reserve. Reheat over a low heat just before serving.
- To Serve Spoon honey ginger sauce overtop each fillet and finish with sesame seeds and green onion.
- Do not attempt to cook a whole fish (don’t think it hasn’t been tried).
- Always place fish packets on the top rack.
- Make sure other items in the dishwasher, such as silverware, are securely stowed so that they do not fly around and pierce the foil packets.
- Set the dishwasher to the “normal” cycle. Some modern dishwashers have “economy” and “cool dry” settings, which are undesirable because they conserve heat. On the other end of the spectrum, the “pots and pans” setting can overcook the fish.
- Run salmon through the entire wash-and-dry cycle.
- Only attempt to cook salmon while doing the dishes after you have mastered the art of creating air-tight packages.