Ingredients:
4 – 7 ounce portions of Salmon
12 sprigs thyme
1 tablespoon olive oil
1 teaspoon sea salt
Leek Coulis:
4 Tablespoons olive oil
2 leeks, white part and two inches of green part
1 fennel bulb, finely chopped
1 Tablespoon fresh thyme, finely chopped (1 teaspoon dried)
4 cups baby spinach, roughly chopped
1 cup can coconut milk
4 Tablespoons lemon juice, freshly squeezed
¼ teaspoon sea salt
4 Tablespoons olive oil
Directions:
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
Meanwhile, heat olive oil in a large skillet. Sauté 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 and 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.
Makes 4 servings
This recipe was inspired in whole or in part by Elana’s Pantry
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