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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 313 Calories

Ingredients

• 2 teaspoons dried dill weed
• ¼ cup Dijon mustard
• cooking spray
• 1 tomato, seeded and diced
• 2 large dill pickles, diced
• ½ white onion, diced
• 4 (6 ounce) salmon fillets
• ¼ lemon, juiced, or more to taste
• 4 sport peppers, chopped, or to taste (Optional)
• 1 dash celery seed, or to taste

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.

Step 3

Spray four 6x6-inch pieces of aluminum foil with cooking spray. Place salmon fillets on top.

Step 4

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.

Step 5

Place packets in shallow bowls; open with heatproof gloves. Top with diced tomatoes and sport peppers; season with celery seed.