Thanks to Chicken of the Sea for sponsoring today’s post. As always, all opinions are 100% my own. 

Southwestern Salmon Nachos take traditional nachos to a new level mixing salsa and salmon together and topping that with black beans, corn, shredded cheese, tomatoes, red onion, cilantro, green onion, jalapeños, red chiles and a drizzle of sour cream. These nachos are baked to perfection and are a nice lunch for Father’s Day or football season. 

SOUTHWESTERN SALMON NACHOS

Father’s Day is around the corner and if you have a special dad in your life today’s Southwestern Salmon Nachos should be on the menu. I know my husband, a dad of three, loves nachos and is always excited when we find new ways to make them. Today’s recipe takes your classic nachos and elevates them to a new level. These are packed with protein from the salmon and have a nice spicy kick from the salsa, chili powder and cayenne pepper.

I really enjoy salmon during the week from Mexican Salmon Quesadillas to  Salmon Wraps to Bourbon Marinated Salmon. And if you are like me, toppings are very important when it comes to nachos. I made sure to load these Southwestern Salmon Nachos with all of the good stuff. I added black beans, corn, cheese, red onion, tomato, fresh cilantro and green onion, jalapeños and red chiles {optional for some spice} and a drizzle of sour cream. The options are endless with these nachos, and you really can tailor them to the crowd you are feeding.

Today’s Southwestern Salmon Nachos are in partnership with Chicken of the Sea and uses their Chicken of the Sea Skinless & Boneless Pink Salmon in EZ-Open Cans. If you guys haven’t used their EZ-open cans yet, you have to! The Pink Salmon EZ-Open cans are a convenient, time saving protein option that is also the best tasting salmon. It is such an easy way to add protein to any meal or snack, like these nachos. All you have to do is pop-the-top, wherever you are, and add the salmon into your meal. I love using cans like this for a quick stuffed avocado at work or as a post-workout snack or in a pita with some hummus.

When making Southwestern Salmon Nachos all you have to do is pop-open the can, stir the salmon with salsa, chili powder, lime juice and cayenne pepper and you have a delicious nacho topping. Preheat the oven to 400 degrees F, add your favorite toppings, including cheese, and bake the nachos for about 6-8 minutes. This recipe takes about 15 minutes total from start to finish and is a crowd pleaser! After you pull them out of the oven you are going to want to add even more garnishes to the finished product so get creative.

These protein rich nachos make a nice snack or lunch for Father’s Day and of course once football season rolls around could be a fun finger food at a party. The nice thing about nachos is that they are very customizable depending on your crowd’s tastes. You can make them extra spicy, add avocado, radish or a drizzle of salsa verde.

As Father’s Day nears, nothing says “we love you” like delicious food, aka a big sheet pan of Southwestern Salmon Nachos. And the best part? These beauties come together in under 15 minutes, making them not only tasty but super easy. A win-win for everyone!

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Southwestern Salmon Nachos

Yield: 6

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Southwestern Salmon Nachos take traditional nachos to a new level mixing salsa and salmon together and topping that with black beans, corn, shredded cheese, tomatoes, red onion, cilantro, green onion, jalapeños, red chiles and a drizzle of sour cream. These nachos are backed to perfection and are a nice lunch for Father's Day or football season.

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Ingredients

• 1 - 5 oz. can of Chicken of the Sea Skinless & Boneless Pink Salmon in EZ-Open Cans
• 3 Tablespoons salsa of your choice
• 1 teaspoon chili powder
• 1 teaspoon lime juice
• 1/4 teaspoon cayenne pepper {optional for spice}
• 12 ounces of tortilla chips
• 1 - 15 oz. can of black beans, drained and rinsed
• 3/4 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}

Garnishes:

• Fresh tomato, diced
• Red onion, chopped
• Sour cream
• Fresh cilantro, chopped
• Green onions, green parts chopped
• 1 jalapeno, sliced {optional}
• 1 red chili, sliced {optional}

Instructions

1. Preheat the oven to 400 degrees F.
2. In a medium mix bowl combine the salmon with the salsa, chili powder, lime juice and cayenne pepper and stir well. Set aside.
3. Spray a baking sheet with nonstick spray and spread an even layer of chips on the cookie sheet. Use a spoon and spread the salmon over the chips. Next spread the black beans and corn over the salmon. Sprinkle the cheese over the nachos. Baked for 6-8 minutes, or until the cheese is bubbling.
4. Remove the nachos and garnish with fresh tomato, red onion, sour cream, cilantro, green onion, jalapeño and red chili.

Notes

Other ideas for garnish: diced avocado, radish, a squeeze of lime juice and a drizzle of salsa {salsa verde and pico de gallo work great}.

Thanks to Chicken of the Sea for sponsoring today’s post. As always, all opinions are 100% my own.