| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Appetizers, Fish |
10 |
Servings |
INGREDIENTS
| 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 |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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