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Flavorful Loaded Nacho Bowl with Miso-Glazed Salmon

miso-glazed salmon nacho bowl - featured image
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A delicious and easy-to-make loaded nacho bowl featuring tender miso-glazed salmon, crispy tortilla chips, and fresh vibrant toppings. Perfect for game day snacks or casual gatherings.

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces / 170g each), skin-on
  • 2 tablespoons white miso paste
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 minced garlic clove
  • 6 cups sturdy tortilla chips (about 180g)
  • 1 ½ cups shredded sharp cheddar cheese (about 170g)
  • 1 cup rinsed and drained black beans (about 170g)
  • 1 diced avocado
  • 1 cup halved cherry tomatoes
  • Thinly sliced jalapeños (to taste, optional)
  • Chopped fresh cilantro
  • Thinly sliced green onions
  • Fresh lime wedges
  • Sour cream or Greek yogurt (for garnish)
  • Hot sauce or sriracha (optional)
  • Sesame seeds (for sprinkling on salmon)

Instructions

  1. Prepare the Miso Glaze: In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon honey, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, and 1 minced garlic clove until smooth. Set aside.
  2. Glaze and Cook the Salmon: Pat dry the salmon fillets. Brush the miso glaze generously over the top of each fillet. Heat a non-stick skillet or cast iron pan over medium heat. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy. Flip carefully and cook for another 3-4 minutes until salmon is cooked through but still juicy.
  3. Prepare the Nacho Base: Spread a large baking sheet with a layer of sturdy tortilla chips (about 6 cups). Sprinkle 1 ½ cups shredded sharp cheddar cheese evenly over the chips. Scatter 1 cup rinsed black beans on top. Place under a preheated broiler for 2-3 minutes until cheese is melted and bubbly. Watch closely to avoid burning.
  4. Assemble the Bowl: Remove nachos from oven and arrange the cooked miso-glazed salmon over the top, flaking gently into bite-sized pieces. Add fresh toppings: diced avocado, halved cherry tomatoes, thinly sliced jalapeños (to taste), chopped cilantro, and sliced green onions.
  5. Garnish and Serve: Dollop sour cream or Greek yogurt across the bowl. Sprinkle sesame seeds over the salmon and serve with lime wedges for squeezing. Add hot sauce or sriracha if desired.

Notes

Use medium heat to get a crisp salmon skin without burning the glaze. Let salmon rest a couple of minutes after cooking to lock in juices. Watch cheese closely under the broiler to avoid burning. Add fresh toppings just before serving to keep chips crisp. For dairy-free, substitute sour cream with coconut yogurt or avocado crema and use dairy-free cheese. For gluten-free, use tamari instead of soy sauce and gluten-free chips.

Nutrition

Keywords: nachos, miso-glazed salmon, loaded nacho bowl, game day snack, easy recipe, umami, salmon recipe, quick snack

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