Salmon & Leek Naan Pizza

The Naan which is known for its soft and fluffiness and original flavour also led to other types of it being created.

Different types of Naan also became popular depending on them either being stuffed or coated with specific toppings. The many varieties include:

  • Plain Naan – simplest form which is brushed with ghee or butter
  • Garlic Naan – topped with crushed garlic and butter
  • Kulcha Naan – has a filling of cooked onions
  • Keema Naan – includes a filling of minced lamb, mutton or goat meat
  • Roghani Naan – sprinkled with sesame seeds
  • Peshawari Naan and Kashmiri Naan –  filled with a mixture of nuts and raisins including pistachios
  • Paneer Naan – stuffed with a filling of cheese flavored with ground coriander and paprika
  • Amritsari Naan – stuffed with mash potatoes and spices 
Print Recipe
Salmon & Leek Naan Pizza
  1. In large skillet, heat oil over medium heat. Add leeks and garlic; season with salt and pepper. Cook, stirring often, until leeks are softened, about 5 minutes. Remove skillet from heat; let cool slightly.
  2. Meanwhile, in small bowl, combine sour cream, dill, mustard and lemon zest. Season with salt and pepper.
  3. Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Place naan on prepared baking sheets. Evenly spread sour cream mixture on naan, leaving 1/2-inch border. Top with leek mixture, salmon and Swiss cheese. Bake until edges of naan are lightly browned and salmon is cooked through, 10 to 12 minutes. Sprinkle with dill fronds, if desired.

Herb-Crusted Turkey Breast w/ Mushroom Leek Stuffing


If this year has taught us anything, its that you can’t plan ahead at this moment. The coronavirus pandemic that has shuttered much of the world economy has also stole festivals, celebrations, reunions and all the related joys of a normal course of life.

Like everything else this year, Christmas 2020 looks very different to what we are used to. But, all this doesn’t mean that Christmas is cancelled. It just means you have to be a bit more creative about making it another joyful and meaningful memory for you and your loved ones.

This brings me to the special event in our family on Christmas day. December 25th just happens to be my sister Rita’s birth date. She will forever be the ‘special gift’ our family was so priviledged to receive at Christmas.

Rita, you are loved and treasured very much. Brion & I are very grateful for the fact you are able to share some of your time with our sister Loretta, especially in light of the covid crises.

With regard to our Christmas dinner being featured in this blog, the herbs added heaps of savory flavor to the stuffing and turkey rub. Rosemary, thyme and sage are quintessential winter herbs that really give that special holiday flavor …. no pears, apples, nuts are necessary. Having been cultivated for thousands of years around the world, herbs have helped shape culinary traditions that have lasted into modern times.



Print Recipe
Herb-Crusted Turkey Breast w/ Mushroom Leek Stuffing
  1. In a large skillet over medium heat, melt 2 Tbsp butter. Add garlic & sauté, stirring constantly, for 10 minutes. Add leeks & cook until softened, about 5 minutes. Add mushrooms & cook until softened & liquid has evaporated, about 10 minutes.
  2. Remove from heat & stir in breadcrumbs, cheese, herbs & 1/4 tsp each salt & pepper; set aside.
Herb Butter
  1. In a small dish, combine all herb butter ingredients & set aside.
  2. Preheat oven to 350 F.
  1. Arrange turkey breast skin side down on a work surface so that it lies open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten & make an even thickness all over.
  2. Discard plastic wrap & season turkey all over with remaining salt & pepper.
  3. Spread stuffing over turkey, leaving a 3/4-inch border around the edge. Close up snugly, tucking in the stuffing as you go, then tie with kitchen twine at 1-inch intervals around the entire turkey breast.
  4. Rub turkey all over with herb butter & arrange it on a rack in a roasting pan.
  5. Roast uncovered, basting occasionally, until turkey reaches an internal temperature of 180 F. about 2 hours. (Cover with foil if top browns too quickly).
  6. Remove & discard twine, slice turkey & serve.