THYME SALMON WITH LEEK COULIS
Author: From Elana’s Pantry
Recipe type: Lunch
Serves: 2-4
Ingredients
- THYME SALMON
- 1 pound salmon
- 12 sprigs thyme
- 1 Tbl. olive oil
- 1 tsp. Celtic sea salt
- GLUTEN-FREE LEEK COULIS
- ¼ cup olive oil
- 2 leeks, white part and two inches of green part
- 1 fennel bulb, finely chopped
- 1 Tbl. fresh thyme, finely chopped
- 3 cups baby spinach, roughly chopped
- 1 cup coconut milk
- ¼ cup lemon juice, freshly squeezed
- ¼ tsp. Celtic sea salt
- ¼ cup olive oil
Instructions
- THYME SALMON
- Heat oven to 500°F. Rinse salmon and pat dry. Place salmon on a parchment paper-lined baking sheet. Place thyme leaves underneath salmon. Rub salmon with olive oil and sprinkle with salt. Turn off oven and place salmon in hot oven, baking for 10-12 minutes, until just pink on the very inside.
- GLUTEN FREE GIRL’S LEEK COULIS
- a. Heat olive oil in a large skillet. Sautee leeks and fennel for 6-8 minutes until soft. Stir in thyme and spinach and cover skillet for 2-3 minutes until spinach is thoroughly wilted. Stir coconut milk into mixture.
- b. Transfer mixture to a blender and puree on highest speed until smooth. Blend in lemon juice and salt. While blender is running on medium speed, slowly drizzle in olive oil.
- c. Serve over salmon.