Let’s toast to the unofficial start of summer! I’m OBSESSED with these Candied Salmon Nachos – I can’t wait to share them with family and friends this long weekend!
Inspired by Chef Robert Belcham’s Salmon Candy with Tostitos, I simplified the recipe by using fresh jalapeños, store-bought teriyaki sauce and sriracha mayo. The result? A fusion of west coast salmon and Japanese flavours for a fun, unique appetizer! If you’ll be gathering with loved ones over the Victoria Day long weekend, trust me, this is the main attraction!
1 bag of Tostitos Restaurant Style tortilla chips
1 cup green cabbage, shredded finely
1 package candied salmon
2 jalapeños, sliced
2 tbsp teriyaki sauce
2 tbsp sriracha mayonnaise
1 tbsp everything bagel seasoning
2 green onions, sliced thinly
Place the bag of tortilla chips on its side and cut a cross on top to open like a bowl.
To make the nachos, sprinkle shredded cabbage onto Tostitos Restaurant Style tortilla chips. Add candied salmon and as many slices of jalapeños as you would like on top.
Drizzle 2 tbsp of sriracha mayo and teriyaki sauce on the tortilla chips. Top with everything bagel seasoning and sliced green onions. Enjoy!
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