-
-
My review
Chicago Hot Dog-Style Salmon
1
CARMOMOF4
"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."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 312Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- 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.
You might also like
Footnotes
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
9/5/2016
Made as written and even though I love a Chicago dog and all the ingredients that go in it, I didn't love this. I'm not sure it all goes with salmon as much as it seemed like it would. I'm think...