Ingredients

• 1 T olive oil
• 4 (6-oz.) salmon fillets
• 4 T freshly squeezed lime juice
• Salt and freshly ground black pepper to taste
• Heavy-duty aluminum foil

Directions

1. 1 Cut two 12-inch square sheets of aluminum foil.

2. 2 Grease the shiny side of the foil with oil. Place two fillets side by side on each square, and fold up the outer edges.

3. 3 Drizzle one tablespoon lime juice over each fillet. Season with salt and pepper.

4. 4 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

5. DO NOT ATTEMPT TO COOK A WHOLE FISH!

6. 1 Place fish packets on the top rack.

7. 2 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.

8. 3 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.

9. 4 Run salmon through the entire wash-and-dry cycle — approximately 50 minutes for most models.

10. 5 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.

11. Don’t have a dishwasher? Bake foil-wrapped packets in a preheated 400 degree Fahrenheit oven 12 minutes.

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