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Spicy Salmon and Veggie Nachos


  • 1/2 Cedar Planked Salmon from Cedar Bay Grilling Company grilled and cut into small pieces/chunks
  • 1 cup cherry tomatoes
  • 1 cup corn
  • 1 chopped orange bell pepper
  • 3 jalapenos sliced and de-seeded
  • 1 tbsp olive oil
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 12oz bag tortilla chips


  1. In a small skillet add olive oil and heat to medium high temperature. Add corn, bell peppers and jalapeno and cook for about 2-4 minutes until bell peppers are slightly tender. Remove from heat and set aside.

  2. Spread tortilla chips on a non-stick 9x13 baking sheet. Next add the salmon and veggie mix over the top of the tortilla chips.

  3. In a bowl mix both of the cheese together. Sprinkle cheese over the top of the top evenly.

  4. Bake these nachos at 400 degrees for 6 to 8 minutes or until bubbly. You can also choose to use your broiler and stick them under the broil for a couple minutes, just until the cheese is melted.