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Southwestern Salmon Nachos

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"Pescatarians rejoice! We've got a unique, healthy plate of salmon nachos here.

Not very often to we make a tray of nachos that produces the perfect amount of food for one meal, and doesn't make us feel bloated and slightly disgusting afterwards. Major victory, if you ask me. Plus, how often do you see salmon on nachos? Sadly, not that often. Salmon on tacos? All the time. But nachos tend to get short-changed on the creativity end of things. We need to fight for nacho justice.

So anyway, here you have it -- Southwestern Salmon Nachos, a damn good pescatarian nacho dish."

Ingredients

1 bag tortilla chips
2 10 oz salmon filets
1 teaspoon chili powder or cayenne pepper, alternatively
1/2 cup black beans drained and rinsed
1/2 cup sweet corn drained and rinsed {or feel free to use fresh summer corn on the cob}
1 1/4 cup shredded sharp cheddar cheese {or any combination of cheese you like}
4 teaspoon lime wedges
Fresh tomato diced
1/4 cup Fresh cilantro chopped
1 Green onions green parts chopped
1 jalapeno sliced {optional}
1 Tablespoon Sour cream
1 Tablespoons salsa of your choice optional
1 teaspoon salt
1 teaspoon pepper

Instructions

Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Alternatively you can use a large oven-safe plate.

Season salmon with salt and pepper, and add to a skillet atop the stove on medium-high heat. Cook each side 5-8 minutes or until 145 degrees on the inside (use meat thermometer to check)

Spray a baking sheet with nonstick spray (optional) and spread an even layer of chips on the cookie sheet. Sprinkle the beans, corn, and cheese over the nachos. Bake for 6-8 minutes, or until the cheese melts.

Remove the nachos from the oven, and garnish with limes, fresh tomato, green onion, sour cream, cilantro, jalapeño and salsa. Make sure the salmon is cooked through before adding to nacho dish.
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Comments

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Mischka

I would eat only about a quarter of this, but hope you are able to try it, Diz!

I never would have thought of that either. Had salmon with butter / real lemon slices and stuffed with Mexicorn a couple of nights ago. It was so good. I think the recipe above would be a great way to use up the other half of the salmon - thanks Mischka!

Donnajames

That actually sounds fantastic!! Never would have thought of that!!!

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