Southwestern Salmon Nachos

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.

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.

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.

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.

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.

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