How to make Air Fryer Hot Dogs with a Rainbow Platter

Happy Pride everyone! We got a lot of hot dog recipe requests from you all so here I am to break down how simple it is to not only cook up some dawgs in the air fryer but how to toast some bunz too. I really love the idea of throwing a few condiments together in small bowls and letting people serve themselves. People take topping air fryer hot dogs seriously but don’t be afraid to get creative with what you serve! This is also a really great kids' party idea or something quick yet fun to throw together for an impromptu backyard handout. It comes together in 10-20 minutes (depending on how many hot dogs you are cooking) plus no BBQ to clean up after!

Ingredients for Air Fryer Hot Dogs

All beef? Frankfurters? Your choice! I like all sorts of hot dogs. Check out the dietary restrictions of your guests first and buy the appropriate hot dogs. Smaller ones are great if people want to try a few different toppings.

• Hot dogs

• Hot dog buns

Toppings such as:

• Red: salsa

• Orange: mango chutney

• Yellow: ballpark mustard

• Green: capers

• Green/purple: red leaf lettuce (tinged purple with a green base)

• Purple: sliced red onions

Air Frying the Hot Dogs

I’ve seen some people air frying hot dogs in the bun while they’re air frying. While I’m sure this would work, I like the idea of the hot dogs cooking first before putting them in a bun and toasting it that way. I like an even sear around the hot dog first. It gives it a really nice flavour.

Toasting the Buns.

You can toast the buns solo if you’d like the interior to get crispy. Doing it this way keeps the condiment toppings from making the hot dog buns soggy. But If you do this, keep the hot dogs warm in a tin foil-covered tray in a warm oven.

Putting the Condiments Out

This is where you get creative! I love offering a good balance of crisp, sweet, salty, and briny. You can arrange the platter like a rainbow and celebrate!

Air Fryer Hot Dogs with Rainbow Platter

Prep Time 5 mins

Cook Time 7 mins

Course: Dinner, Lunch

Servings: 4 people

Equipment

• Air Fryer

• 6 small bowls and spoons

Ingredients

• 8 hot dogs

• 8 hot dog buns

• ½ cup salsa

• ⅓ cup mango chutney

• ⅓ cup ballpark mustard

• ¼ cup capers

• 1 cup red leaf lettuce shredded, about 3-4 leaves

• ⅓ cup red onion thin sliced

Instructions

• Preheat air fryer to 390F.

• Place hot dogs into the air fryer such that they don't overlap. I put mine in 4 at a time. Cook for 5 minutes.

• Meanwhile, get a tupperware so that you have something ready to put the hot dogs in so that they stay warm.

• When hot dogs are done, put in the tupperware and close.

• Repeat cooking process with remaining hot dogs

• Meanwhile, place condiments in individual bowls and arrange in a rainbow.

• To toast the buns, turn the air fryer to 350F. Place buns in the air fryer such that they are not overlapping. Toast for 2 minutes or longer if you'd like them darker.

• Arrange the buns to be the clouds of the rainbow and place the hot dogs by the 'rainbow'. Serve.

Keto Salmon & Noodle Teriyaki

Asparagus is the obvious spring vegetable to include in a June recipe but it’s so versatile and I always miss it when it’s gone. Pairing it with a delicious sweet and savory soy glaze from the salmon is to die for. This meal can stand alone without the Konjac noodles if you can’t find them or don’t want to use them but try them out as a really delicious low carb substitution for rice noodles.

Ingredients

These ingredients are key to getting the classic teriyaki sauce! If you have soy, gluten or grain intolerance, I’ve included some substitutions for a healthier version of the store bought teriyaki sauce. It’s really easy to throw together! I’ve suggested using tamari for a lower sodium and more Japanese inspired flavour palate in this recipe. You can purchase it at most big box grocery stores or health food stores.

• salmon

• sesame oil

• tamari (gluten free soy sauce) or coconut aminos if soy free

• honey or xylitol if strict keto

• lime juice

• garlic

• ground ginger

• asparagus

• carrots

• corn starch or arrowroot starch if grain free

• konjac noodles

• green onions

Marinate the Salmon

Whisk together sesame oil, tamari, garlic, xylitol, lime juice and ground ginger. Place the salmon in the marinade while you get the remaining ingredients together.

Bake

Lay a large sheet of aluminum foil over the entire surface of a large sheet pan. Place the salmon and veggies on and drizzle a little marinate on top of the veggies. Bake covered in another sheet of aluminum foil that has the edges brought up to make a packet.

Cooking the Noodles and Sauce

Konjac noodles come in a packet. Remove the noodles from the packet, drain, rinse and cook in a skillet until all of the water evaporates. Meanwhile, put the remaining marinade in a saucepan. Make a slurry with the corn starch and water and pour in the simmering marinade until thick.

Remove the salmon from the oven, broil and serve with noodles and extra sauce! Don’t forget to garnish with some crisp green onions.

Keto Salmon & Noodle Teriyaki

Prep Time 5 mins

Cook Time 13 mins

optional marinading time 30 mins

Equipment

• Sheet Pan

• Aluminum Foil

Ingredients  

• 750 g salmon cut into 4 portions

• 2 tbsp sesame oil or other neutral tasting oil

• 3 tbsp xylitol or honey if not strict keto

• 3 tbsp lime juice

• 6 cloves garlic peeled and chopped

• 2 tsp ground ginger

• 250 g asparagus hard ends removed

• 3 carrots peeled and sliced on an angle

• 1 pack konjac noodles of your choice I like vermicelli

For teriyaki sauce

• 2 tbsp arrowroot starch or corn starch if not grain free

• ½ cup water

For Serving

• 1 stalks green onion sliced on an angle

Instructions 

• Portion salmon into 4 pieces if they haven’t already been.Marinate salmon in sesame oil, tamari, garlic, xylitol, lime juice, and ground ginger.Optionally marinade for 30 min.

• Preheat oven to 400F

• Lay a large sheet of aluminum foil over a large baking tray. Remove marinated salmon from marinade and place in the center of the avocado oil lined aluminum foil. Scatter carrots and asparagus along side the salmon. Place another sheet of aluminum foil on top and seal the edges of both sheets of aluminum foil to create a packet.

• Bake in the oven for 10 min.

• Meanwhile, drain excess marinade into a small saucepan.Bring up to a simmer over medium heat. Whisk arrowroot starch in 1/2 cup water. Pour arrowroot flour mixture slowly into the gently simmering sauce, stirring constantly. Cook until thickened while stirring, about 2 minutes.

• In a dry skillet, add drained and rinsed noodles to the pan. Set pan to medium heat and move the noodles around the pan. They are done when the excess water stops sizzling and the sound of the noodles in the pan sounds squishy.

• Set oven to broil. Remove salmon tray from oven after it is done baking.

• Carefully open up foil package and brush over some of the thickened teriyaki sauce, reserving the remainder for serving.

• Broil for 3 minutes. Remove from oven.

• Toss asparagus and carrots with noodles.

• To serve, plate noodles and vegetables. Top with salmon and glaze with teriyaki sauce, green onions, sesame seeds and lime wedges.

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