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Spicy salmon nachos
Spicy salmon nachos
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Spicy grilled salmon elevates traditional nachos.
Ingredients:
  • 3 tsp Mexican chilli powder
  • 42.00 gm lime juice
  • 27.30 gm extra virgin olive oil
  • 2 x 200g skinless boneless salmon fillets
  • 1 large avocado, roughly chopped
  • 2.60 gm Tabasco sauce
  • 40.00 ml roughly chopped fresh chives
  • 40.00 ml roughly chopped fresh flat-leaf parsley leaves
  • 1 red onion, cut into thin wedges
  • 250g mini roma tomatoes, halved
  • 230g packet white corn tortilla strips
  • 1 small Lebanese cucumber, diced
  • 100g fetta cheese, crumbled
  • Lime zest, to serve
Instructions:
  • In a small bowl, mix together chili powder, half of the lime juice, and 2 teaspoons of oil. Season with salt and pepper. Place the salmon and chili mixture in a sealable bag. Seal the bag and gently massage the salmon to marinate. For optimal flavor, refrigerate for 30 minutes, if possible.
  • In a bowl, combine avocado, Tabasco, and remaining lime juice. Use a fork to mash until nearly smooth. Add half of the chives and half of the parsley, then season with salt and pepper. Stir until well mixed.
  • In a large frying pan over medium-high heat, heat the 2 teaspoons of remaining oil. Add the salmon and cook for 3 to 4 minutes on each side until it is just cooked through. Transfer the salmon to a plate and cover to keep warm. To the same pan, add the remaining oil and then the onion. Cook for 3 minutes, then add the tomato and cook for an additional 5 minutes until the tomato just starts to soften. Remove the pan from the heat, flake the salmon into large pieces, add it to the tomato mixture, and gently toss until just combined.
  • On a serving dish, layer tortilla strips, salmon mixture, avocado mixture, cucumber, fetta, remaining chives and parsley. Season with salt and pepper. Serve immediately, sprinkled with lime zest.

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