With the olive oil, grease the shiny side of 30cmx30cm squares of strong aluminium foil (two fillets per square). Place the fillets in the middle of the foil, side by side, then splash over a tablespoon or two of lime juice and sprinkle liberally with salt and pepper. Gather up the top and bottom edges of the foil so they meet in the middle, then fold down the edges (like you would the top of a paper bag. Then fold in the other edges similarly, so a nice compact parcel is formed. Repeat for the other fillets (if you’re cooking a lot). Hold the packets upside down and give them a bit of a squeeze to make sure they don’t leak. If they do, rewrap them. Place the fillets in the top drawer of the dishwasher and run the machine through a normal cycle. They’ll be all done in 50 minutes or less! [recipe from The Surreal Gourmet]

Lime and Dill Mayonnaise

Whisk together the egg yolks, lime juice, and a dash of salt and pepper together in a large bowl for a minute or so. Add the oil in small amounts (teaspoon to tablespoon at a time), beating vigourously until the oil is half gone, then pour the remaining oil into the emulsion in a steady stream (find a friend!), whisking constantly. Add the chopped dill and give the whole thing another minute or so’s whisking, then chill before serving with the salmon.

Parsnip Crisps

Wash and peel parsnips, then peel them into thin slivers, down to the core. Deep fry the slivers until crispy.