How To make Salmon Nachos
213 g Canned Alaska salmon
-(pink or red) 4 Tomatoes; skinned,
- de-seeded and chopped 1 Green chilli (or more)
-de-seeded & finely chopped 210 g Nacho crisps
115 g Natural yogurt
-OR- sour cream 100 g 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
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Craving salmon and nachos? Try this game-changing Cedar Plank Salmon Nachos recipe.
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When you make nachos, you have to make a lot of decisions. Chips, cheese, proteins, condiments—each element needs to work in harmony and find its natural place on the plate. Today on Epicurious Andrew Rea (AKA Babish) shouts out every decision he makes, step by step, when crafting his perfect tray of nachos.
Check out the Babish Culinary Universe! youtube.com/@babishculinaryuniverse
Director: Dan Siegel
On-Set Director: Cory Cavin
Producer: Jen Osaki
Director of Photography: Kevin Dynia
Editor: Kris Knight
Talent: Andrew Rea
Sr. Culinary Director: Kelly Janke
Culinary Producer: Jeannie Chen
Culinary Associate Producer: Andrea Steinberg
Associate Producer: Oadhan Lynch
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Lucas Young
Audio: Rebecca O'Neil
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
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