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Salmon Candy with Tostitos Recipe

After months of gloom, sunshine and warm weather has finally arrived! Whether you’re going camping up north or enjoying a picnic with friends, a good crew and good food is key to making get togethers memorable. Tostitos and chef ambassador Chef Robert Belcham want to lend you a hand. Vancouver-based/Canadian Chef Belcham has created a droolworthy Japanese-fusion, west coast-inspired recipe: Salmon Candy with Tostitos! 

Salmon Candy with Tostitos Recipe

Using popular BC-inspired ingredients, this original take on traditional nachos can be created on a platter for easy sharing with guests in your backyard, or (by simply cutting open the bag from its side) you can use the Tostitos tortilla chip bag as a bowl if dining al fresco!

These days, every moment with loved ones is worth celebrating. Perfect for toasting to moments of all sizes, the Tostitos line-up of tortilla chips, salsa and dips can be used to create simple and delicious dishes for Canadians to enjoy. 

Chef Robert Belcham Salmon Candy with Tostitos®

This nacho recipe uses a fusion of west coast salmon and Japanese flavours for a fun, unique appetizer.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Serves: 4 people as appetizer


  • 1 bag of Tostitos® Restaurant Style tortilla chips, placed on its side and cut open the length and opened like a bowl
  • 1 large egg yolk
  • 1 tbsp rice wine vinegar
  • 1 tbsp lime juice
  • Pinch of salt
  • 1 tbsp chili garlic sauce
  • 1 cup canola or grapeseed oil
  • 2 lbs candied salmon
  • ½ cup green cabbage, shredded finely
  • ¼ cup pickled jalapeños
  • 1 tbsp toasted sesame seeds
  • 2 tbsp tare sauce (teriyaki sauce)
  • ½ tsp togarashi Japanese spice blend
  • 5 green onions, sliced thinly into rounds

How to Make It

  1. Make the spicy mayonnaise by combining egg, rice wine vinegar, lime juice, salt and chili garlic sauce in a jar.
  2. Use an immersion blender to incorporate the ingredients until you have thick creamy sauce.
  3. Cover and place in the fridge. This mayonnaise can be kept in the fridge for up to a month.
  4. To make the nachos, sprinkle shredded cabbage onto Tostitos® Restaurant Style tortilla chips. Add candied salmon and as many slices of the pickled jalapeños as you would like on top.
  5. Drizzle 2 tbsp of the spicy mayonnaise and tare (teriyaki sauce) on the tortilla chips and top with toasted sesame seeds, togarashi and sliced green onions.
Salmon Candy with Tostitos Recipe

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