It’s Too Hot to Cook

The only thing I like better than cooking is eating. Surprised? I thought that was obvious. And with Father’s Day coming up, I’m already thinking of what treats I can whip up for the man of the house. The question is, do I want to cook? Umm, no. It’s too hot. Let’s focus more on eating. I’m sure there will be no arguments.

Smoked salmon is something we tend to keep on hand. It’s luxurious treat, but oddly enough, a small package seems to mysteriously appear in all of our grocery carts. And I dive into a platter of nachos at least once a week, so Smoked Salmon Nachos evolved out of the random this-and-that that surfaces in my fridge.

Smoked Salmon Nachos are Fresh, Easy and Light

This recipe is going to fall into my “anti-recipe” category, as it is just an assembly of different knick-knacks you can pick up at the store.

Here is what you need:

• A small package of smoked salmon (4oz/113gr)
• Thick nacho chips
• A ripe avocado
• Minced onions and radishes (about 2 tbsp./10gr)
• Your favorite creamy hot sauce, like a spicy ranch dressing or even a creamy horseradish sauce.
• Fresh lime wedges for garnish

Originally I wanted a jalapeño ranch dressing to top the nachos, but I found Blue Top Lime Jalapeño Creamy Hot Sauce. The flavor was not too spicy, and worked amazingly well with the smoked salmon.  I also recommend mincing the smoked salmon for a more delicate texture, and topping with your preferred sauce right before serving, so that the nacho chips stay crispy.

These nachos disappeared almost as quickly as they were assembled. Light, healthy and excellent with a frosty, cold beer. Very refreshing!