• 7 Each Salmon Cubes
• 3 Tablespoons salsa of your choice
• 1 teaspoon chili powder
• 1 teaspoon lime juice
• 1/4 teaspoon cayenne pepper {optional for spice}
• 12 ounces of tortilla chips
• 1 – 15 oz. can of black beans, drained and rinsed
• 4 Ears sweet corn scraped from the cob
• 1 1/4 cup shredded sharp cheddar cheese {or any combination of cheese you like}
• Fresh tomato, diced
• Red onion, chopped
• Sour cream
• Fresh cilantro, chopped
• Green onions, green parts chopped+
• 1 jalapeno, sliced (optional)
• 1 red chili, sliced (optional)


Preheat the oven to 400 degrees F.

In a medium mix bowl combine the salmon with the salsa, chili powder, lime juice and cayenne pepper and stir well. Set aside.

Spray a baking sheet with nonstick spray and spread an even layer of chips on the cookie sheet. Use a spoon and spread the salmon over the chips. Next spread the black beans and corn over the salmon. Sprinkle the cheese over the nachos. Baked for 6-8 minutes, or until the cheese is bubbling.

Remove the nachos and garnish with fresh tomato, red onion, sour cream, cilantro, green onion, jalapeño and red chili.