Chilied Salmon Nachos

Toss the salmon strips with the chili powder & salt. In a smoking hot, lightly oiled iron skillet, quickly sear the chili coated salmon. Toss the skillet in an attempt to sear all sides. Cook to med rare, DO NOT OVERCOOK. Lay out on a sheet pan to come to room temperature. Crumble roughly and store covered at room temperature.

pico de gallo  (DONE FRESH DAILY)
  4 cups   ¼” diced tomato
  1 cup  finely diced red onion
  1 Tbsp  cilantro, finely chopped
  ½  Tbsp chives, finely chopped
  2 Tbsp  premium red wine vinegar
  1 tsp  lime juice
    salt
    freshly ground black pepper

avocado crème frâiche
1 avocado
1 cup  crème fraiche
½ Tbsp lime juice
2 dashes Tabasco sauce
    salt to taste

what you need
   6” flour tortillas, cut into ¼ deep fried until golden & crispy
   avocado crème fraiche
chilied salmon
pico de gallo
picked cilantro

10 chips per order. Scoop avocado crème fraiche with each chip. Place a healthy amount of salmon on each chip. Stack the chips in the middle of the plate. Sprinkle pico de gallo throughout the chips & over the top. Garnish with picked cilantro.