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 Coulis
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

1. Heat olive oil in a large skillet
2. Saute leeks and fennel for 6-8 minutes until soft
3. Stir in thyme and spinach and cover skillet for 2-3 minutes until spinach is thoroughly wilted
4. Stir coconut milk into mixture
5. Transfer mixture to a vitamix and puree on highest speed until smooth
6. Blend in lemon juice and salt
7. While vitamix is running on medium speed, slowly drizzle in olive oil
8. Serve over salmon or veggies

Thyme Salmon
1 pound salmon
12 sprigs thyme
1 tablespoon olive oil
1 teaspoon celtic sea salt

1. Heat oven to 500°
2. Rinse salmon and pat dry
3. Place salmon on a parchment paper lined baking sheet
4. Place thyme leaves underneath salmon
5. Rub salmon with olive oil and sprinkle with salt
6. Turn off oven and place salmon in hot oven, baking for 10-12 minutes, until just pink on the very inside
7. 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).