Preparation / Directions:
1. Cut two 12-inch pieces of aluminum foil.
2. Grease the shiny side of the foil with the oil. Place 2 fillets side by
side
on each square and fold up the outer edges.
3. Pour 1 tablespoon lime juice over each fillet. Season with salt and
pepper.
4. Fold and pinch the aluminum foil extra tightly to create a watertight
seal
around each pair of fillets.
5. Place foil packets on the top rack of the dishwasher. Run dishwasher for
the
entire wash and dry cycle. (To heighten the theatrics, ask your guests to
crowd
around the dishwasher when you put the salmon in.)
6. When cycle is complete, take out salmon (in front of your disbelieving
guests), discard foil, place one fillet on each plate, and spoon a generous
serving of cilantro sauce over top.
CILANTRO SAUCE
1. Melt the butter over medium heat in a sauté pan.
2. Add the leek, shallot, jalapeno, and garlic and sauté for about 5
minutes,
or until the onions are translucent but not brown.
3. Reduce heat to medium and add the stock. Simmer, uncovered, for 15
minutes.
(Adjust heat as required to simmer.) The liquid should reduce by half.
4. Remove from heat and let cool.
5. Transfer to a blender or food processor and add the cilantro, lime juice,
salt, and pepper. Puree until smooth.
6. Add the sour cream and "pulse" until mixed. Set aside.
Le Secret: Make sure the packet is airtight by pressing down on it gently
with
your hand. If air escapes easily, repackage.
Adventure club: Poach the salmon with yesterday's dishes and lemon-scented
dishwasher detergent (I do it this way all the time).
Garnish: Cilantro sprigs.
Suggested Accompaniment: Yellow string beans, steamed and glazed with lemon
juice and butter.
Alternatives:
i) Sour cream may be replaced with yogurt.
ii) Chicken broth may be replaced with vegetable broth (for fish-eating
vegetarians).
Music To Cook By: Le Cirque de Soleil Soundtrack from Alegria
Wine: California Pinot No
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