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Cedar Plank Salmon Nachos with Cilantro-Lime Crema
Prep: 20 minutes plus soaking
Grill: 26 minutes • Serves: 6
1 tablespoon PICS olive oil
1 teaspoon PICS street corn seasoning
1/4 cup PICS sour cream
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1/2 (12-ounce) bag PICS restaurant style tortilla chips
2 cups PICS shredded low-moisture part-skim mozzarella cheese
1/2 cup PICS steambag frozen sweet corn, thawed
3 green onions, thinly sliced
1/2 cup PICS classic guacamole
1/2 cup PICS chunky mild salsa
1. Prepare outdoor grill for direct grilling over medium-high heat. Remove salmon from plank; soak plank in warm water 30 minutes.
2. Place salmon, skin side down, on plank; brush with oil and sprinkle with seasoning. Place plank with salmon on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 145°. Transfer salmon to cutting board; flake into 1-inch pieces with fork.
3. In small bowl, whisk sour cream, lime juice and cilantro.
4. Spread chips on rimmed baking pan; sprinkle with cheese, corn and salmon. Place pan on hot grill rack; cover and cook 6 minutes or until edges of nachos are lightly browned and cheese is melted. Makes about 8 cups.
5. Serve nachos topped with onions, guacamole, salsa and sour cream mixture.
Approximate nutritional values per serving (1-1/3 cups):
422 Calories, 23g Fat, 7g Saturated Fat, 59mg Cholesterol, 598mg Sodium,
31g Carbohydrates, 2g Fiber, 4g Sugars, 1g Added Sugars, 23g Protein