Rating: 3 stars
1 Ratings
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The dressing of a decadent hot dog on a super-healthy salmon fillet. Building on the deliciousness of a mustard-glazed salmon, this recipe adds the bold, bright flavors associated with Chicago hot dogs--white onion, dill pickle, tomato, sport peppers, and celery seed. Serve with green beans or asparagus.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Spray four 6x6-inch pieces of aluminum foil with cooking spray. Place salmon fillets on top.

  • Drizzle lemon juice over salmon fillets; sprinkle 1/2 teaspoon of dill weed over each one. Spread 1 tablespoon mustard onto each salmon fillet; top with dill pickle and onion. Wrap aluminum foil around salmon, sealing the edges. Place packets onto a baking sheet.

  • Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.

  • Place packets in shallow bowls; open with heatproof gloves. Top with diced tomatoes and sport peppers; season with celery seed.

Cook's Notes:

Celery salt can be substituted for celery seed if desired.

You can add the onion and dill pickle after cooking for a stronger onion taste if desired.

Nutrition Facts

313 calories; protein 29.8g; carbohydrates 8.8g; fat 16.5g; cholesterol 82.5mg; sodium 1580.8mg. Full Nutrition
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