Salmon Hot Dog from the Mitten

Photo and Recipe by Jeremy Abbey of Edible WOW Magazine

Serves 4

INGREDIENTS

Spring Toppings

• 4 – Plain Salmon hotdogs

• 4 – Favorite soft hot dog bun

• 8 tablespoons – Asparagus and Tomato Mélange

• 1 tablespoon – Dill Lemon Aioli

• Crispy Shallots

Asparagus and Tomato Mélange

• 1 tablespoon – grape seed oil

• 1 teaspoon – Fresh Garlic, minced.

• 1/2 pound – Fresh asparagus, sliced into 1⁄4 inch pieces

• 1/4 pound – cherry tomatoes, cut in half

• 1 Tablespoon – Flat leaf parsley, minced

• salt and pepper

Dill Lemon Aioli

• 1 – whole egg yolk

• 2 tablespoons – white wine vinegar

• 1 tablespoon – dried dill

• Juice of 1 medium lemon

• 1/4 cup – grapeseed oil

• Salt and pepper

Crispy Shallots

• 2 – shallots, peeled and sliced very thin

• 3 Tablespoons – buttermilk

• 6 oz – All-purpose flour

• 1 teaspoon – granulated garlic

• 1/2 teaspoon – cayenne pepper

• 6 oz – grape seed oil

• Salt

DIRECTIONS

Grill the hotdogs until heated through and slightly crispy on the outside. We call this “coney

style” in Michigan. Place each hot dog in a bun. Top with Asparagus and Tomato Mélange and

Aioli. Finish each hot dog with crispy shallots when ready to serve.

Heat the oil in a heavy bottomed sauté pan over medium heat. Add garlic and asparagus. Stir to

coat, cover and reduce heat. Allow to cook for 3-4 minutes until asparagus is soft but still has a

bite. Remove cover, increase the heat to high and add tomatoes. Sautee for 1-2 minutes. Remove

from heat, stir in parsley and season with salt and pepper. Cool until ready to serve

In a blender, add egg yolk, vinegar, dill and lemon juice. Run the blender on medium until the

mixture lightens in color (1-2 minutes). While the blender is running, slowly drizzle in the oil to

create an emulsion. Remove from the blender and chill immediately. Season with salt and

pepper.

Soak the sliced shallots in buttermilk for 30 minutes. While the shallots are soaking, combine

the granulated garlic and cayenne pepper with the flour. Strain the shallots and coat in the

seasoned flour while a heavy bottomed sauté pan heats up. Add the grapeseed oil to the heated

pan and bring the oil to 325 degrees F. Gently shake the excess flour off the shallots and

carefully place in the hot oil. Do this in a few batches as not to reduce the temperature of the oil.

Cook until crispy. Remove from the oil and place on a paper towel lined plate to drain. Season

with salt while still warm. Reserve until ready to serve.