Yield: 10 Servings
|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