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
How To make Salmon Nachos's Videos
Smoked barebecue Salmon Nachos
These Smoked Salmon Barbecue Nachos will change your life. Watch the video and tell us how you like it. We loved it.
Thank you for subscribing to my channel. I appreciate each and every one of you.
Do you want to send me something?
Moms on the Go
P O Box 1033
Baytown, TX 77522
Moms on the Go Freelance Business Tutorials. We assist you in launching your freelance career and providing the skills to do it successfully.
Follow us on social Media:
Website:
IG:
Twitter:
Facebook:
Salmon and Shrimp Nachos
Delicious Shrimp Nachos.
Being Pescatarian doesn't have to be hard, it does take some intentional effort.
I am Pescatarian some days of the week. I eat Vegan some days and meals of the day and/or I'll have dairy atleast 3-4 days a week for some meals and snacks.
I also love to help people be practical and intentional about their meal ideas. Subscribe to get more recipes and I'll be creating new content beyond food.
I hope this video helps you????
ADD/ LIKE/ SUBSCRIBE/FOLLOW ME
???? Facebook –
Search Option - @saneeshaf
???? Twitter-
Search Option - @saneeshaf
???? My Blog-
???? Instagram
Search Option - @saneeshaf
????Tik Tok -
Search Option - @saneeshaf
???? About me-
#foodie #foodlover #foodlovers #fyp #fyptiktok #foodporn #pescatarian #pescatarianlife #foodiesofinstagram #foodlife
Cedar Plank Salmon Nachos
Craving salmon and nachos? Try this game-changing Cedar Plank Salmon Nachos recipe.
Pick up Market 32 Cedar Plank Atlantic Salmon, soak the planks, then season the salmon with PICS Street Corn Seasoning. Grill it to perfection, load it over chips and cheese, drizzle with a tangy cilantro-lime crema, and top with your favorite nacho toppers.
Ready to dive into this ocean of flavor? Get the full recipe here:
Honey Jerk Salmon Nachos
Tutorial on how to make Honey Jerk Salmon Nachos.
Ingredients
Bell Peppers
Red Onion
Black Beans
Corn
Cilantro
Honey
Jerk Seasoning
Mexican Blend Cheese
Tortilla Chips
Salmon
How To Make Nachos - The Best Ever Super Bowl Nachos Recipe #MrMakeItHappen #Nachos #SuperBowl
The Big Game is days away and I know you need to put together a great menu! Well, here comes the best nachos ever! I hope you guys enjoy! Let's #MakeItHappen
Don't forget to Subscribe, enable notifications, and give this video a thumbs up! Please take a moment to SHARE my channel to your friends and family! Thanks for your support.
Shop all of my Recipe E-Books - on sale now! mrmakeithappen.blog/shop
Amazon Store:
FOLLOW ME!!!!!!
Instagram: @_MrMakeItHappen_
Twitter: @MrMake1tHappen
TikTok: @MrMakeItHappenCooks
Blog: mrmakeithappen.blog
Support The Show: (I host weekly cooking classes virtually)
Purchase Merch here -
Music By: Website: MarcDBeats.com
Soundcloud: soundcloud.com/urkeljuice
Shopping List:
Guac -
3 Large Avocados
1/2 Lime (juiced)
1/2 Red Onion (diced)
1/4 cup Cilantro
1 Jalapeno (diced)
Adobo - Salt, pepper, garlic, onion powder (to taste)
Queso w/ Rotel -
8 oz Monterey Jack
8 oz Queso Melt (or queso blanco)
2 tbsp butter
1 tbsp flour
1 cup of whole milk (use 1/2 and then the other 1/2 to thin the sauce)
1 can Fire Roasted Rotel
salt, pepper, cayenne pepper
Ground Beef -
1 lb 80/20 Ground Beef (use whatever protein you prefer)
salt/pepper/garlic/onion powder
ancho chile powder
chili powder
cumin
Nachos:
1-2 packs of corn or flour tortillas (quartered)
shredded cheese
oil for frying
sour cream
(Add whatever toppings you prefer!!)
Directions:
Make your Guac in advance and keep it cool in the fridge until you're ready to plate. Taste as you go and adjust the seasoning as needed. Fry your tortillas at 350 degrees for about 90 seconds or until they are golden brown and crispy. Making your own tortilla chips at home is totally worth it because they hold up so much better to all of these toppings and they are delicious! You can keep the tortilla chips warm in the oven at 200 degrees while you prep everything else (make sure to salt the chips as soon as they get out of the oil)
Cook your ground beef over medium high heat and season to taste. Use a slotted spoon when adding to your nachos to avoid excess oil.
Make your queso by starting with a roux. (Butter and flour). Add cold milk to the roux and increase the temperature to medium high - mixing constantly. (I recommend starting with half of the milk at first and then using the other half to thin the cheese sauce to your preferred consistency toward the end). Reduce the heat to low and slowly incorporate your cheese - mixing until everything is smooth and melted nicely. Add the remainder of the milk as needed and then season to taste. Add your Rotel if desired.
Finally, plate your nachos with all of your favorite toppings! Enjoy!
How Babish Makes His Perfect Nachos: Every Choice, Every Step | Epicurious
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
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.