Description
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.
Ingredients
- cooking spray
- 4 (6 ounce) salmon fillets
- ¼ lemon, juiced, or more to taste
- 2 teaspoons dried dill weed
- ¼ cup Dijon mustard
- 2 large dill pickles, diced
- ½ white onion, diced
- 1 tomato, seeded and diced
- 4 sport peppers, chopped, or to taste (Optional)
- 1 dash celery seed, or to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Spray four 6×6-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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4