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| Chicago Hot Dog-Style Salmon |
"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
- 1/4 lemon, juiced, or more to taste
- 2 teaspoons dried dill weed
- 1/4 cup Dijon mustard
- 2 large dill pickles, diced
- 1/2 white onion, diced
- 1 tomato, seeded and diced
- 4 sport peppers, chopped, or to taste (optional)
- 1 dash celery seed, or to taste
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 35M |
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- 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.
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.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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