Thyme Salmon with Gluten Free Girl’s Leek Coulis
This Leek Coulis is based on a culinary masterpiece from Gluten-Free Girl. My description will certainly not do it justice and I'm fairly certain my vegan version is only a faint replication of hers.
For a truly mouth watering account of this dish, make sure to read Gluten Free Girl's delectable post about the culinary wizardry that is the chef's Leek Coulis. All I can say on my end, is that I fooled my husband; he had no idea that I had replaced the cream in the original recipe with coconut milk.
Gluten Free Girl's Leek Coulisprinter friendly
¼ cup olive oil
2 leeks, white part and two inches of green part
1 fennel bulb, finely chopped
1 tablespoon fresh thyme, finely chopped
3 cups baby spinach, roughly chopped
1 cup coconut milk
¼ cup lemon juice, freshly squeezed
¼ teaspoon celtic sea salt
¼ cup olive oil
¼ cup olive oil
2 leeks, white part and two inches of green part
1 fennel bulb, finely chopped
1 tablespoon fresh thyme, finely chopped
3 cups baby spinach, roughly chopped
1 cup coconut milk
¼ cup lemon juice, freshly squeezed
¼ teaspoon celtic sea salt
¼ cup olive oil
- Heat olive oil in a large skillet
- Saute 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
- Transfer mixture to a Vitamix
and puree on highest speed until smooth
- Blend in lemon juice and salt
- While Vitamix
- Serve over salmon or veggies
Thyme Salmonprinter friendly
1 pound salmon
12 sprigs thyme
1 tablespoon olive oil
1 teaspoon celtic sea salt
1 pound salmon
12 sprigs thyme
1 tablespoon olive oil
1 teaspoon celtic sea salt
- Heat oven to 500°
- 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
- Serve with Gluten Free Girl's Leek Coulis (above)
For those of you following my book tour, this week I will be on Martha Stewart Living's radio show, tomorrow (Wednesday, 8/26) 8:30 AM (Mountain Time).
More dinners and seafood you might enjoy:
Oh I am thrilled to bits to see this! I was hoping it would work with coconut milk for those who can't eat dairy. Yippee!
and beautiful photograph, of course.
A masterpiece, indeed!
I've never heard of coulis before. Thanks for introducing me to something new!
And I love that you made green blobs look appetizing, that's not always so easy to do :) Good luck on the radio tomorrow, very cool!
I've never cooked salmon that way - it sounds like a great method. Gluten-Free Girl's Leek Coulis sounds incredible.
I love when I trick my husband. It's so much fun, especially when he thinks it's the best version I've ever made.
"I'm fairly certain my vegan version is only a faint replication of hers"
Call it vegan, you put it on SALMON!!!
lol, that was fun!
Coconut milk never ceases to amaze me. I love it as a dairy substitute, or even as a flavoring component! Sounds wonderful.
This looks outstanding!
Lovely, Elana. The coulis looks interesting, but sounds wonderful. Coconut milk can make your dairy-free recipes stellar for sure. :-)
Shirley
Mmm, I love leeks and coconut milk! Looks yummy!
This was super delicious!! But it makes a TON, so I froze it when I made it about two months ago and finally had the chance to defrost and enjoy again tonight. A great easy accompaniment to have around. I think it'd go beautifully with roast pork neck as well. Thanks for the recipe!!