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Flavorful Loaded Nacho Party Bowl with Miso-Glazed Salmon

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A delicious and easy-to-make loaded nacho bowl featuring miso-glazed salmon, melted cheeses, and a variety of fresh toppings, perfect for game day or casual get-togethers.

Ingredients

Scale
  • 1 lb (450 g) salmon fillets, skin on
  • 2 tablespoons white miso paste
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove minced garlic
  • 8 cups (200 g) thick-cut tortilla chips
  • 2 cups (200 g) shredded sharp cheddar cheese
  • 1 cup (100 g) shredded Monterey Jack cheese
  • 1 cup (170 g) black beans, rinsed and drained
  • 1–2 fresh jalapeños, thinly sliced
  • 3 stalks chopped green onions
  • 1 cup (150 g) diced ripe tomatoes
  • ¼ cup chopped fresh cilantro leaves
  • ½ cup sour cream or Greek yogurt
  • 2–3 fresh lime wedges

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, 1 teaspoon grated fresh ginger, and 1 minced garlic clove until smooth.
  3. Pat the salmon fillets dry with paper towels. Spread a generous layer of the miso glaze evenly over the top of each fillet. Place the salmon skin-side down on the prepared baking sheet.
  4. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork and the glaze is caramelized and bubbly. Keep a close eye the last few minutes to avoid burning the glaze.
  5. While the salmon cooks, arrange the tortilla chips on a large oven-safe platter or rimmed pan. Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the chips.
  6. Once the salmon is done, let it rest for 5 minutes. Then, flake it gently into bite-sized pieces, taking care to avoid the skin.
  7. Scatter black beans, flaked salmon, jalapeños, diced tomatoes, and green onions evenly over the cheesy chips.
  8. Place the loaded platter under the broiler for 3-5 minutes, watching closely until the cheese is melted and bubbly and toppings are warmed through.
  9. Remove from oven and garnish with fresh cilantro, dollops of sour cream or Greek yogurt, and lime wedges on the side.
  10. Serve immediately, letting guests squeeze lime over their portions for a zesty finish.

Notes

If you don’t have a broiler, use a hot oven set to 425°F (220°C). Keep the broiler rack a few inches lower to avoid burning cheese. Rest the salmon after baking to keep it tender and juicy. Avoid overcrowding chips to maintain crispiness. Rinse and drain black beans well to prevent soggy chips. Reheat leftovers in the oven at 350°F (175°C) for 10 minutes to keep chips crisp.

Nutrition

Keywords: nachos, miso-glazed salmon, loaded nachos, game day snacks, party bowl, easy recipe, umami, cheesy nachos, healthy snacks

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