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