May 30, 2017

Farmers' Market Sockeye Salmon Nachos


  • 8 oz wild sockeye salmon
  • 1 cedar wood plank
  • 1/4 cup olive oil
  • 1 zucchini, sliced into half moons
  • 1 yellow squash, sliced into half moons
  • 1/2 cup yellow onion, sliced thinly
  • 1 cup grilled corn
  • 1 cup cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 jalapeno, sliced into rounds
  • 3 cups blue corn tortillas
  • 3 cups yellow corn tortillas
  • salt and pepper to taste

Fill a 9X13 baking dish halfway up with water. Place the cedar wood plank into the water and allow to soak for at least an hour. Preheat grill to medium-high heat. Remove plank from the water and place the sockeye salmon on the plank. Drizzle the top of the salmon with two tablespoons of olive oil followed by salt and pepper. Grill the salmon for about 12 to 15 minutes. Once cooked, removed from heat and set aside. You will want to “shred” the salmon for easy placement on the nachos.
In a large skillet preheated to medium-high heat add the remaining two tablespoons of olive oil. Add the zucchini, squash, onion, salt and pepper. Saute vegetables until softened about five minutes. Remove skillet from heat.
To assemble the nachos: place blue and yellow tortilla chips on a baking sheet. Mix them around until they are evenly disbursed and semi-flat. Next, top with veggies, corn, jalapenos, salmon, and cheese! Place under a broiler for about five minutes or until the cheese has melted! Dive in!

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