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Loaded Nacho Party Bowl with Miso-Glazed Salmon

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A vibrant, flavor-packed loaded nacho bowl featuring crispy tortilla chips topped with savory miso-glazed salmon and bright chimichurri sauce, perfect for game day or casual gatherings.

Ingredients

  • Salmon fillets (4 fillets, 6-ounce each), skin-on
  • White miso paste (2 tablespoons)
  • Honey (1 tablespoon)
  • Soy sauce (1 tablespoon)
  • Fresh ginger, grated (1 teaspoon)
  • Garlic, minced (1 clove)
  • Sesame oil (1 teaspoon)
  • Fresh parsley, finely chopped (1 cup packed)
  • Fresh cilantro, finely chopped (½ cup packed)
  • Garlic cloves (2), minced
  • Red wine vinegar (2 tablespoons)
  • Olive oil (⅓ cup)
  • Red pepper flakes (¼ teaspoon, optional)
  • Salt and freshly ground black pepper to taste
  • Tortilla chips (about 8 cups)
  • Black beans, drained and rinsed (1 cup)
  • Shredded sharp cheddar cheese (1½ cups)
  • Shredded Monterey Jack cheese (1 cup)
  • Jalapeños, thinly sliced (1-2, seeds removed if preferred)
  • Cherry tomatoes, halved (1 cup)
  • Green onions, sliced thin (3 stalks)
  • Sour cream or Greek yogurt (½ cup)
  • Fresh lime wedges (optional)

Instructions

  1. Prepare the Miso Glaze: In a small bowl, whisk together white miso paste, honey, soy sauce, grated ginger, minced garlic, and sesame oil until smooth. Set aside. (5 minutes)
  2. Make the Chimichurri: Finely chop parsley and cilantro, then mix with minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Taste and adjust seasoning. (10 minutes)
  3. Cook the Salmon: Heat a skillet over medium-high heat. Pat salmon fillets dry and place skin-side down in the hot pan. Sear for 4-5 minutes until skin is crisp and releases easily.
  4. Flip salmon and brush the tops generously with the miso glaze. Cook for another 3-4 minutes or until salmon is just cooked through and glaze caramelizes slightly. Remove from heat and let rest. (10 minutes)
  5. Assemble the Nachos: Preheat oven to 375°F (190°C). Spread tortilla chips evenly on a large rimmed baking sheet or oven-safe dish.
  6. Scatter black beans evenly over chips, then sprinkle shredded cheddar and Monterey Jack cheeses on top. Add sliced jalapeños and cherry tomatoes.
  7. Bake for 10-12 minutes until cheese is melted and bubbly. Keep a close eye to prevent burning. (12 minutes)
  8. Finish and Serve: Remove nachos from oven and transfer to your serving platter if needed.
  9. Top with chunks of the glazed salmon, dollops of sour cream or Greek yogurt, and spoonfuls of fresh chimichurri.
  10. Garnish with sliced green onions and lime wedges on the side for squeezing. Serve immediately for the best crunch and flavor. (5 minutes)

Notes

Pat salmon dry before cooking for crispy skin. Watch glaze carefully to avoid burning. Chop herbs by hand for texture or use a food processor for smoother chimichurri. Spread chips in a single layer and distribute cheese evenly to avoid soggy spots. Serve immediately for best crunch. For gluten-free, use certified gluten-free chips and tamari instead of soy sauce. For dairy-free, substitute cheeses and sour cream with vegan alternatives or omit.

Nutrition

Keywords: nachos, miso-glazed salmon, chimichurri, game day recipe, loaded nachos, party bowl, easy recipe, seafood nachos

Find it online: https://forkifyfun.com/loaded-nacho-party-bowl-with-miso-glazed-salmon-easy-recipe-for-flavorful-game-day/