SALMON HOT DOGS RECIPES

Steps:

• 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.

Steps:

• 1. Heat a 4-quart soup kettle over medium high heat. Add the olive oil, chopped onion, jalapeno, and garlic, cook for 4 minutes, or until the onion is softened but not changing color. Add the ground beef to the kettle. Cook until lightly browned, turning frequently, breaking up the meat as it cooks, about 5 minutes. Once the meat has browned a little and is cooked through, add the chili powder, cumin, paprika, and cayenne to the pan, stir to mix well and cook over medium heat for about 1 minute more. Add the tomatoes, kidney beans, beer, and broth to the pot. Lower the heat to a simmer and cook the chili for about 45 minutes. 2. Brush the buns with a small amount of oil and place cut side down into a skillet over medium high heat to give them a quick toast. Arrange the toasted buns on a baking dish and place the onions, ketchup and mustard inside. Then sprinkle them with cheese. Place the dogs inside each bun, top with chili and cheese. Cover the baking dish with foil, then bake for 20 minutes at 375°F. Remove the foil and bake for ten minutes more to brown the cheese. Remove from the oven, garnish with chopped cilantro if desired and serve! 3. You can also grill the salmon dogs at medium high heat: assemble them on foil and place back on the grill at indirect heat. Cover the grill and cook until the cheese is melted.