Recipe: Salmon and Leek Tacos

Shrimp Taco

Tacos are a fun and easy meal.  There are no constraints on how you must assemble them or the ingredients that you must use.  For National Taco day, I put a healthy and seasonal spin on them by incorporating the fall vegetable, leeks.  Using fresh, farm-to-table ingredients really ups this dish from college co-ed dinner to a sophisticated fare that can be served dinner guest with your top shelf tequila or your favorite table wine, depending on your preference and the occasion, of course.




  • Wild caught salmon (2 fillets)
  • Naan Bread
  • Crème fraîche or Sour cream
  • 1 leek stalk
  • 1 clove of garlic (minced)
  • Pico de Gallo
  • Cherry tomato (2-3)
  • Guacamole
  • Fresh lemon juice (1)
  • 2 tablespoons of raw honey
  • 1/3 cup EVOO
  • Vegetable stock
  • Fresh black pepper
  • Sea salt 
  • Lime (for garnish)


  1. Pre heat oven to 375 degrees. Salt and pepper salmon fillets and bake until done. The last 3 minutes of baking, place the paan on the oven racks to warm. 
  2. Clean and cut leeks by soaking them in water
  3. Cover leeks in vegetable stock and bring to a simmer (not a boil) 
  4. While leeks are cooking, prepare sauce by mixing EVOO, honey, minced garlic, salt and pepper 
  5. Drain vegetable stock off of leeks and pour sauce on the leeks and let them sit for at least 5-8 minutes
  6. Using the naan bread as a taco shell and base place the crème fraîche (or sour cream) on the bread. 
  7. Flake the salmon fillets into pieces and place on the naan. Top the salmon with guacamole, leeks and halved cherry tomatoes and pico de gallo

And there it is!  I am certain that you will absolutely love this dish!  It was a pure hit at my dinner table.  I would love to hear what your favorite taco ingredients are! Comment below and let's chat! 

à vôtre santé!