Name: Salmon Nachos
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

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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