Yesterday, I was feeling in the grilling mood and made Barbeque Stuffed Peppers w/ Salmon & Avocado. I decided to keep the grilling theme going today by making Grilled Salmon Nachos w/ Bell Peppers & Brie. Which is as delicious as it sounds. But was really more of an amalgam of what I had on hand than anything else. I went into making nachos thinking that I had salmon and that grilling a red bell pepper would only take a few minutes. So, I decided to go ahead and start making nachos!
Only, then, the vast majority of the way through this process, did I realize that I was entirely out of good cheeses to make nachos for. Not a cheddar in sight. What I did have was gruyère and brie. Now gruyère isn't the softest of cheese. But it's infinitely better for making nachos than the block of parmesan that I had scuttled away in a drawer. So, I persevered. And that's not too much of a stretch! Although I wouldn't ordinarily use brie and gruyère for nachos, they both work incredibly well with grilled salmon and nachos. So, maybe I'll pretend like that was my intention all along.
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Variations of Grilled Salmon Nachos
I'm not exactly a stranger to putting salmon in places that it doesn't necessarily belong. This isn't even the first time in recent memory that I've baked salmon into nachos! Really, I just enjoy salmon. So, it's almost inevitable that it permeates its way into other aspects of my culinary affection. Whether that's nachos or a burrito or the barbecue stuffed peppers that I made the other day. I really just enjoy salmon in every way, shape, and form that I can make it work. Which, as of lately, is still ranked as highly as: Works incredibly well with almost everything. Including copious amounts of cheddar cheese and mashed potatoes.
Nachos w/ Grilled Salmon, Red Bell Peppers, & Brie
These Grilled Salmon Nachos consist of barbecue salmon, bell peppers, brie, gruyère cheese, gruyère, a dollop of Greek yogurt, and a dash of hot sauce, salt, and pepper. These highly decadent nachos are both delicious and pretentious. Although sometimes that is the best of both worlds in what's austensibly a potluck food. I'm all for making low brow dishes with the most high brow of ingredients, though, and highly recommend taking all of your own favorite produce, slathering it in somewhat pricey cheese, and baking to perfection. WIth freshly chopped avocados on top. Lest we forget the avocados in this hipster monstrosity of a delectable food.
I utilized some leftover salmon recipe. Baked Salmon takes about 15 minutes to cook in the oven, depending on the size of the filet. Otherwise Barbecue Salmon can also be made wrapped in foil on the grill.I also utilized some leftover salmon recipe. Baked Salmon takes about 15 minutes to cook in the oven, depending on the size of the filet. Otherwise Barbecue Salmon can also be made wrapped in foil on the grill.
I also grilled bell peppers at the same time as the salmon. This consists of placing them directly on the grill and rotating every 3-5 minutes, or until the skin lightly begins to char.
Cook Nachos
Preheat oven to 350 degrees Fahrenheit.If you're cooking all of this at once and still have the barbecue on, you can use that, instead.
Meanwhile, lay out tortilla chips across a baking sheet.Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
Spread toppings evenly across the tortilla chips.This acts largely like refried beans would in a typical nacho recipe. You can either spread across each of the chips or just drop little dollops across the chips.
Sprinkle with cheese.
Bake for 15 minutes, or until the cheese melts and the chips begin to toast.
Serve
Once the nachos are done cooking, remove from the oven and top with Greek yogurt, avocados, hot sauce, and a dash of salt and pepper.
Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!
Tips, Tricks, & Notes
For a more in-depth article on nachos, check out my article on The Fundamentals of Making Nachos. I make suggestions on settling the microwave vs. oven debate and give suggestions on serving size, topping order, and potential reheating tips and tricks.
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