Took a while but I finally got 'round to doing the test.
DId a little research and found many recipes for it including one on the Food Network website by Bob Blumer, renowned chef (aka The Surreal Gourmet) and who also happens to be a fellow Torontonian Canuck. This gave the process enough credibility in my view to be a bona-fide way of cooking salmon.
Anyhoo, thawed a piece of Costco Salmon (just in case it all went tits-up), coated it with a seasoning mix (dill, cilantro, onion, smoked sea salt, pepper, a dash of a charred habanero salsa and olive oil), and wrapped it tight in a tinfoil pouch.
Put it in the dishwasher along with the night's load...
... and let'er rip! Full normal cycle, detergent pod in, the works. And the results are in...
Moist, melt-in your-mouth texture, cooked to perfection and all flavours married flawlessly. Closest I've tasted to cooking it in bag sous-vide. For those who prefer a firmer consistency, you can try adding the "heat-dry / sanitize" option to the cycle. This will kinda overcook it, but definitely give it that texture.
Plain and simple, it works. Couple of tips: make absolutely sure to use the thickest aluminum foil you can find (reynolds heavy duty works just fine); use at least two layers of foil; roll/crimp all seams around the sides VERY tightly, do not leave any seams across the flat surface of the pouch; this will avoid any undesired leakage of the washing water into the pouch.
Let me know if you have any questions, brethren... Enjoy!
en.wikipedia.org
