Concoct A New Menu Chicago Hot Dog-Style Salmon :: So Tasty

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Chicago Hot Dog-Style Salmon

"The dressing of a decadent hot dog on a splendid-healthful salmon fillet. Building on the deliciousness of a mustard-glazed salmon, this recipe adds the ambitious, vibrant flavors associated with Chicago warm puppies--white onion, dill pickle, tomato, recreation peppers, and celery seed. Serve with inexperienced beans or asparagus."

Ingredients :

• cooking spray
• 4 (6 ounce) salmon fillets
• 1/four lemon, juiced, or greater to flavor
• 2 teaspoons dried dill weed
• 1/4 cup Dijon mustard
• 2 huge dill pickles, diced
• half white onion, diced
• 1 tomato, seeded and diced
• 4 recreation peppers, chopped, or to taste (elective)
• 1 sprint celery seed, or to flavor

Instructions :

Prep : 20M	Cook : 4M	Ready in : 35M

• Preheat oven to 400 tiers F (two hundred levels C).
• Spray 4 6x6-inch portions of aluminum foil with cooking spray. Place salmon fillets on top.
• Drizzle lemon juice over salmon fillets; sprinkle half teaspoon of dill weed over each one. Spread 1 tablespoon mustard onto every salmon fillet; pinnacle 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 favored.
• Reynolds® Aluminum foil may be used to keep food wet, prepare dinner it calmly, and make easy-up simpler.

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