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.
Equipment
- Barbecue
- Sheet Pan
- Oven
Ingredients
Grilled
- 1/2 c. salmon grilled
- spritz olive oil
- dash salt
- dash pepper
- 1 red bell pepper grilled
Nachos
- handful tortillas
- 1/3 c. salmon flaked
- 1 red bell pepper diced
- 1/2 c. gruyère grated
- 1/4 c. brie
- dollop Greek yogurt
- 1/2 avocado diced
- dash salt
- dash pepper
Instructions
Prepare Ingredients
- 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.