Learn how to make Saltyard's poke tacos for Lent and beyond

It's Lent season, which means, if you observe it, you're likely looking for ways to dress up your fish. Chef Nick Leahy of Saltyard on Peachtree Street has one dish that will have you loving your seafood for Lent and beyond.

Leahy made the dish live for us on the Atlanta Restaurant Scene Facebook page -- keep scrolling down for the complete, fool-proof recipe.


Saltyard’s Salmon Poke Tacos Recipe

Created by Executive Chef and Partner Nick Leahy

Makes 6 – 8 tacos

About 1 lb of fresh sushi grade salmon

1tsp sesame oil

1 finely chopped nori sheet

1 jalapeno

1/2 bunch cilantro

1 tsp each sesame seeds/oil

1 tsp sambal

1 tsp sweet soy

2 tblsp chopped red onion

Mix to order and stuff in taco shells (you can find wonton wrappers at most markets with an international section or at a large farmers market. Top with sesame aioli and flying fish roe.


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