From the first bite, it’s obvious that Kvarøy Arctic Salmon Dogs are a step above the rest. You might not expect it, but they have the perfect snap and a smoky flavor that is a perfect take on this iconic meal. They are perfect on the grill or in the pan, and make an incredible alternative to a regular hot dog. The bonus, a week’s worth of Omega 3’s in every dog! In the recipe, Andrew Zimmern pairs the salmon dogs with red cabbage, bacon, and a tartar sauce for the perfect Homegating celebration.
- 1 head of red cabbage, cored, halved, and sliced very thin
- 6 green onion, trimmed and thinly sliced
- 4 slices of uncooked bacon, minced
- 2 apples, peeled and grated
- 1 large beet, peeled and grated
- 1 white onion, halved and sliced thin
- 1/2 cup red wine
- 1/3 cup cider vinegar
- 1/4 cup brown sugar, or more to taste
- Several pinches of ground cloves and nutmeg
- 2/3 cup mayonnaise
- 1/2 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1 Tbsp Italian parsley, minced
- 1 Tbsp capers, drained and minced
- 1 Tbsp pickled jalapenos (spicy), drained and minced
- 1 tsp sweet pickle, minced
- 1 tsp prepared horseradish
- Cayenne pepper, to taste
- Salt and pepper, to taste
- 3 packs Kvarøy Arctic Original or Original and Cheese hot dogs, thawed
- 6 Brioche, onion or plain hot dog buns, brushed with melted butter and toasted
- 2 Tbsp fresh chives, chopped
- Andrew Zimmern's Mediterranean Magic Spice, by Badia
Spicy Tartar Sauce
For The Hot Dogs
- For the red cabbage, place the bacon in a large, sturdy, heavy pot over medium heat. When rendered and starting to brown, add the onions and spices and stir, cook briefly and add the sugar, beet, and apples. Cook for a minute or two and add the cabbage, cooking, stirring to wilt the cabbage. After a few minutes add the wine and cider vinegar. Cover and cook for 45 minutes over low heat. Remove lid and continue cooking until liquid has glazed around the cabbage. Season with salt and ground white pepper and use as you like.
- For the spicy tartar sauce, in a small bowl, whisk all of the ingredients together and refrigerate.
- For the hot dogs, fry, broil, grill, or sauté your salmon dogs. I like them sautéed at medium heat in a nonstick skillet with about a 1/4 inch of oil. Fry until golden brown, turning three times to brown on all sides! Place on a paper towel to drain. To assemble, place a slice of crispy bacon tucked in and running parallel to the hot dog, spoon red cabbage along the length of the bun, add some spicy tartar sauce, some chives, sprinkle of Mediterranean Magic, and serve.
SEAFOOD USED IN THIS RECIPE