INGREDIENTS

1.5 oz. Fresh Salmon Medallion 
.25 oz.  Beet Strands (can be made with a turning slicer) 
.25 oz.  Daikon Strands (can be made with a turning slicer) 
.25 tsp. White Sesame Seeds  
2 slices Green Onions , sliced on bias 
.5 tsp.  Kung Pao Sauce  
.25 tsp. Red Bell Pepper , brunnoise cut 

DIRECTIONS

1.) Coat salmon medallions in sesame seeds.

2.) Quick sear both sides of salmon in hot sauté pan.

3.) Place daikon and beet strands on top of prepared Mission® jalapeño flavored tortilla chips.

4.) Top with sesame crusted salmon medallions.

5.) Garnish with kung pao sauce, green onions and red bell pepper brunnoise.