Recipe: Salmon and Leek Tacos
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.
SALMON & LEEK TACOS
INGREDIENTS // INGRÈDIENTS
- 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)
- Fresh lemon juice (1)
- 2 tablespoons of raw honey
- 1/3 cup EVOO
- Vegetable stock
- Fresh black pepper
- Sea salt
- Lime (for garnish)
DIRECTIONS // ÈTAPES
- 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.
- Clean and cut leeks by soaking them in water
- Cover leeks in vegetable stock and bring to a simmer (not a boil)
- While leeks are cooking, prepare sauce by mixing EVOO, honey, minced garlic, salt and pepper
- Drain vegetable stock off of leeks and pour sauce on the leeks and let them sit for at least 5-8 minutes
- Using the naan bread as a taco shell and base place the crème fraîche (or sour cream) on the bread.
- 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!