Salmon nachos

Yield: 10 Servings

Measure Ingredient
213 grams Canned Alaska salmon (pink or red)
4 \N Tomatoes; skinned, de-seeded and chopped
1 \N Green chilli (or more) de-seeded & finely chopped
210 grams Nacho crisps
115 grams Natural yogurt OR- sour cream
100 grams Cheddar cheese, grated

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

Similar recipes