Gluten Free Salmon with Braised Leeks and Spinach Recipe

Post image for Gluten Free Salmon with Braised Leeks and Spinach Recipe

by Carol Kicinski on January 10, 2008

I firmly believe that NO New Years Resolution should begin on January 1st. Not on a day that quite often requires a Bloody Mary, where there are 5 cigarettes left in your “last” pack and the remains of a Chocolate Chestnut Cake (recipe in a latter post) left in the fridge. Not to mention that gyms are closed on New Years Day, or if they aren’t they should be!

So on January 2nd I started my diet. This year I decided to Fat Flush and I am happy to report that I have lost 9 pounds so far. Hooray! But even on a diet a girls gotta eat well.

This slow cooked Salmon with Braised Leeks and Spinach is probably the healthiest meal you’ll ever eat but more importantly, it’s delicious! I started by using Jaden’s Steamy Kitchen’s method for slow and low cooking the salmon. The result was as good as promised, succulent and creamy. I modified it slightly for my Fat Flush purposes. I placed the salmon on a jade green, slightly sweet, slightly acidic bed of fresh spinach simply sautéed with thinly sliced garlic and topped the whole thing off with sweet, buttery (in flavor only, no butter on this damn diet) braised leeks with a hint of lemon. I gotta tell you, this is so good I’d eat it even if I wasn’t flushing toxins from my poor over worked, oft abused liver, ridding my thighs of disgusting cellulite and working towards the goal of slipping into my skinniest skinny jeans. The fact that it’s good for me is almost an after thought.

I am writing the recipe for those not Fat Flushing with the specific variations for the Fat Flush Diet following.

Gluten Free Salmon with Braised Leeks and Spinach Recipe

Ingredients

4 6 ounce salmon fillets
1 large onion
3 lemons – 2 thickly sliced, 1 thinly sliced
Salt
Pepper
4 small leeks or 2 large leeks
½ cup plus 2 tablespoons Gluten-free chicken stock
1 tablespoon fresh lemon juice
4 fresh chives – chopped
2 5 ounce bags washed and dried fresh spinach
2 cloves garlic thinly sliced
Olive Oil

Directions

Salmon

Preheat oven to 250 degrees. Bring salmon to room temperature. Make a bed of the sliced onions and top with the thickly sliced lemons (this forms the bed you will rest the salmon on) top with the salmon filets, brush salmon with olive oil and sprinkle with a bit of salt and pepper. Top with the thinly sliced lemons. Bake at 250 degrees for 25 – 35 minutes. The salmon looks almost as if raw but it isn’t.

Leeks

Cut off the green part of the leek leaving only the bottom white part and remove the tough outer leaves. Cut off the root and cut leeks in half lengthwise. Rinse under cold running water to remove any dirt and grit. Cut the leeks lengthwise into VERY thin strips – as thin as you can.

Heat 2 tablespoons chicken stock in a medium skillet over medium heat add leeks and sauté for about 5 or 6 minutes. Add ½ cup chicken broth, lemon juice and pepper. Do not add salt at this point. Cover and cook for about 5 more minutes or until very soft and all the liquid is evaporated. Taste for seasoning, add salt if desired.

Spinach

Heat 2 tablespoons of olive oil in a large skillet over medium high heat and add the sliced garlic. Cook garlic about a minute until just beginning to lightly brown. Add spinach, packing down as necessary and sauté for 2 or 3 minutes, flipping with tongs until spinach is just wilted.

Assemble

Divide spinach among 4 plates. Discard the lemon from atop the salmon and put one fillet on each spinach mound. Top with braised leeks and drizzle a little olive oil on each portion. Garnish with additional chives if desired.

For Fat Flushers – do not brush salmon with oil before cooking, don’t worry you really don’t need it. Instead of sautéing spinach in olive oil heat 1 tablespoon of chicken broth in large skillet, cook garlic slices for about 2 minutes then add spinach and proceed as above. Drizzle each portion with 1 tablespoon flax seed oil instead of olive oil.

Servings

This Gluten Free Recipe Serves 4 People.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owners. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

Print RecipePrint Recipe Print Recipe Print Recipe

Categories:    Main Dishes

{ 2 comments… read them below or add one }

SteamyKitchen January 10, 2008 at 7:16 pm

WOW! Beautiful dish. you should write the Fat Flush cookbook.

Reply

Flanboyant Eats January 16, 2008 at 4:46 pm

i see your photog friend is really taking you to another level! love it.

Reply

Leave a Comment

Previous post:

Next post: