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Ingredients:
213 g canned alaska salmon (pink or red)
4 tomatoes, skinned, de-seeded and c
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
Instructions:
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
Servings: 10
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Salmon Nachos Recipe brought to you by Mexican Recipes To-Go
