Salmon Nachos Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
213 gram: Canned Alaska salmon, pink or red
4: Tomatoes, skinned, de-seeded and chopped
1: Green chilli, (or more) de-seeded & finely chopped
210 gram: Nacho crisps,
115 gram: Natural yogurt OR- sour cream,
100 gram: Cheddar cheese, grated
Directions:
Pre-heat oven to 190 C, 375 F, Gas mark 5.
Drain the can of salmon and flake the fish into a bowl. Mix in the
tomatoes and the finely chopped chillies. Arrange the nachos onto a
baking tray and pile equal amounts of the salmon and chilli mixture
over them. Top this with half a teaspoon of natural yogurt or sour
cream and sprinkle with the cheese. Bake in the oven for 6-7 minutes
or until the cheese is just bubbly. Serve hot.
Serves 10-12. Approx. 180 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
Source from luhu.jp
Drain the can of salmon and flake the fish into a bowl. Mix in the
tomatoes and the finely chopped chillies. Arrange the nachos onto a
baking tray and pile equal amounts of the salmon and chilli mixture
over them. Top this with half a teaspoon of natural yogurt or sour
cream and sprinkle with the cheese. Bake in the oven for 6-7 minutes
or until the cheese is just bubbly. Serve hot.
Serves 10-12. Approx. 180 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
Source from luhu.jp