Categories: Appetizers, Fish 
      Yield: 10 servings 
  
    213 g  Canned Alaska salmon 
           -(pink or red) 
      4    Tomatoes; skinned, 
           - de-seeded and chopped 
      1    Green chilli (or more) 
           -de-seeded & finely chopped 
    210 g  Nacho crisps 
    115 g  Natural yogurt 
           -OR- sour cream 
    100 g  Cheddar cheese, grated 
  
  Pre-heat oven to 190 C, 375 F, Gas mark 5. 
   
  Drain the can of salmon and flake the fish into a bowl. Mix in the 
  tomatoes and the finely chopped chillies. Arrange the nachos onto a 
  baking tray and pile equal amounts of the salmon and chilli mixture over 
  them. Top this with half a teaspoon of natural yogurt or sour cream and 
  sprinkle with the cheese. Bake in the oven for 6-7 minutes or until the 
  cheese is just bubbly. Serve hot. 
   
  Serves 10-12. Approx. 180 kcals per serving 
   
  From: On the Wild Side - Alaska Canned Salmon Recipes 
  Reprinted with permission from Alaska Seafood Marketing Institute 
  Meal-Master compatible recipe format courtesy of Karen Mintzias