Thyme Salmon with Leek Coulis

Name: Thyme Salmon with Leek Coulis
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters baby spinach, roughly chopped; 237 milliliters coconut milk; 1 fennel bulb, finely chopped; 1 Tbsp fresh thyme, finely chopped; 2 leeks, white part and two inches of green part; 59 milliliters lemon juice, freshly squeezed; 59 milliliters olive oil; 1 Tbsp olive oil; 454 grams salmon; 0 teaspoons celtic sea salt; 1 teaspoon celtic sea salt; 12 sprigs thyme

You can never have too many main course recipes, so give Thyme Salmon with Leek Coulis a try. One portion of this dish contains around 26g of protein, 50g of fat, and a total of 601 calories. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up baby spinach, olive oil, fennel bulb, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat olive oil in a large skillet

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Olive Oil

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Frying Pan

Saute leeks and fennel for 6-8 minutes until soft

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Fennel

Leek

Stir in thyme and spinach and cover skillet for 2-3 minutes until spinach is thoroughly wilted

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Spinach

Thyme

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Frying Pan

Stir coconut milk into mixture

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Coconut Milk

Transfer mixture to a vitamix and puree on highest speed until smooth

Blend in lemon juice and salt

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Lemon Juice

Salt

While vitamix is running on medium speed, slowly drizzle in olive oil

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Olive Oil

Serve over salmon or veggies

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Salmon

Heat oven to 500Rinse salmon and pat dry

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Salmon

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Oven

Place salmon on a parchment paper lined baking sheet

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Salmon

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Baking Paper

Baking Sheet

Place thyme leaves underneath salmon

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Thyme

Salmon

Rub salmon with olive oil and sprinkle with salt

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Olive Oil

Salmon

Salt

Dry Seasoning Rub

Turn off oven and place salmon in hot oven, baking for 10-12 minutes, until just pink on the very inside

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Salmon

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Oven

Serve with Leek Coulis (above)

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Leek

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Ingredients

Servings:

710milliliters

baby spinach, roughly chopped 237milliliters

coconut milk 1

fennel bulb, finely chopped 1Tbsp

fresh thyme, finely chopped 2

leeks, white part and two inches of green part 59milliliters

lemon juice, freshly squeezed 59milliliters

olive oil 1Tbsp

olive oil 454grams

salmon 0teaspoons

celtic sea salt 1teaspoon

celtic sea salt 12sprigs

thyme

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.