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Thyme Salmon with Gluten Free Girl’s Leek Coulis

gluten free thyme salmon 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 Coulis

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  • 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

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  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).


posted on August 25, 2009, 11 comments

  1. 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.

  2. Emily

    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!

  3. Amy Green - Simply Sugar & Gluten-Free @ SimplySugarAndGlutenFree.com

    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.

  4. Mir

    “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!

  5. Coconut milk never ceases to amaze me. I love it as a dairy substitute, or even as a flavoring component! Sounds wonderful.

  6. gfe-gluten free easily @ glutenfreeeasily.com

    Lovely, Elana. The coulis looks interesting, but sounds wonderful. Coconut milk can make your dairy-free recipes stellar for sure. :-)

    Shirley

  7. Kimberly@Living Free @ livingfreeforever.wordpress.com

    Mmm, I love leeks and coconut milk! Looks yummy!

  8. 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!!

  9. Gemma

    This recipe is really delicious!! I’ve made it several times already and used Silverbeet instead. Other family members are making it too now. Thank you!!

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