Chicago Hot Dog-Style Salmon
Description
This recipe is a fusion of salmon and all the condiments of a Chicago-style hot dog such as pickles, onion, tomatoes, and sport peppers.
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
•
1 dash celery seed, or to taste
Directions
1
Preheat oven to 400 degrees F (200 degrees C).
2
Spray four 6x6-inch pieces of aluminum foil with cooking spray. Place salmon fillets on top.
3
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.
4
Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.
5
Place packets in shallow bowls; open with heatproof gloves. Top with diced tomatoes and sport peppers; season with celery seed.