Thyme Salmon With Leek Coulis

July 24, 2013

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THYME SALMON WITH LEEK COULIS
Author: 
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
  1. THYME SALMON
  2. 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.
  3. GLUTEN FREE GIRL’S LEEK COULIS
  4. 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.
  5. 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.
  6. c. Serve over salmon.