Pigs On The Wing BBQ
Master Chef
Pam or olive oil
4 6 oz. salmon fillets (only cook filets, steaks and whole fish are too thick to poach this way)
4 tblsp freshly squeezed lemon juice
dash of salt and freshly ground black pepper to taste
heavy-duty aluminum foil
PREPARATION INSTRUCTIONS
Cut two ample sheets of tin foil (2 filets on each piece of foil)
Grease the shiny side of the tin foil with pam or olive oil
Drizzle the fish with lemon juice, sprinkle with salt and pepper
Fold and pinch the tin foil to create a water-tight seal. Make sure it is airtight. The fish can be double wrapped.
Place fish packets on the top rack of dishwasher
Use the normal cycle of dishwasher that will give a full wash and dry
Don't use the economy setting
Don't add detergent
Run the fish through the entire wash/dry cycle, usually about 50 minutes
When the cycle is complete, take the salmon out. The fish can be chilled before serving
Serve and enjoy
4 6 oz. salmon fillets (only cook filets, steaks and whole fish are too thick to poach this way)
4 tblsp freshly squeezed lemon juice
dash of salt and freshly ground black pepper to taste
heavy-duty aluminum foil
PREPARATION INSTRUCTIONS
Cut two ample sheets of tin foil (2 filets on each piece of foil)
Grease the shiny side of the tin foil with pam or olive oil
Drizzle the fish with lemon juice, sprinkle with salt and pepper
Fold and pinch the tin foil to create a water-tight seal. Make sure it is airtight. The fish can be double wrapped.
Place fish packets on the top rack of dishwasher
Use the normal cycle of dishwasher that will give a full wash and dry
Don't use the economy setting
Don't add detergent
Run the fish through the entire wash/dry cycle, usually about 50 minutes
When the cycle is complete, take the salmon out. The fish can be chilled before serving
Serve and enjoy
8) Did that once in my youth. A guy could smell that for a country mile.
