Salmon Hot Dog from the Mitten

We were thrilled when Kvaroy Arctic asked us to create a recipe showcasing Michigan’s unbeatable seasonal produce and their 2022 NEXTY-award winning salmon hot dog. We topped them with asparagus tomato melange, dill aioli and crispy shallots. Recipes included below! Grab the Kvaroy Arctic Salmon Hot Dogs at a Whole Foods Market near you. 

Spring Toppings

Serves 4

4 – Plain Kvaroy Salmon hotdogs

4 – Favorite soft hot dog bun

8 tablespoons – Asparagus and Tomato Mélange

1 tablespoon – Dill Lemon Aioli

Crispy Shallots

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.

Asparagus and Tomato Mélange

1 tablespoon – grape seed oil

1 teaspoon – Fresh Garlic, minced.

½ pound – Fresh asparagus, sliced into ¼ inch pieces

¼ pound – cherry tomatoes, cut in half

1 Tablespoon – Flat leaf parsley, minced.

Salt and pepper

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.

Dill Lemon Aioli

1 – whole egg yolk

2 tablespoons – white wine vinegar

1 tablespoon – dried dill

Juice of 1 medium lemon

¼ cup – grapeseed oil

Salt and pepper

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.

Crispy Shallots

2 – shallots, peeled and sliced very thin

3 Tablespoons – butter milk

6 oz – All-purpose flour

1 teaspoon – granulated garlic

½ teaspoon – cayenne pepper

6 oz – grape seed oil

Salt

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.