Baked Salmon Florentine - Gluten Free Food

I have been doing a bit of Gluten Free cooking recently
Not for me but for other people
This Salmon recipe (which I pinched off Katie's Thyme for Cooking Blog )
was perfect. I served with mashed potatoes one night and with rice the next
Both work! More recipes to come soon.

12oz (350gr) salmon
1/2 tsp thyme
1/2 tsp paprika
2 leeks
4oz (120gr) fresh spinach
1/2 cup (4oz, 120gr) white wine
1/2 cup (4oz, 120gr) chicken stock
1 tsp tarragon
2 tsp cornstarch dissolved in 1 tbs water
1/2 cup (5oz, 150gr) Greek yogurt
2 tbs whole grain mustard
1/2 cup (2oz, 60gr) Gruyère cheese
2 tsp olive oil

Salmon:
Sprinkle thyme and paprika on salmon.
Bake for 10 minutes at 400F (200C).
Remove and break into large flakes

Sauce:
Heat wine, chicken stock and tarragon to a boil.
Add cornstarch mixture and stir until thickened.
Remove from heat and stir in yogurt, mustard and cheese.
The cheese doesn't need to melt...

Vegetables:
Trim and slice leeks.
Sauté in oil for about 2 minutes
Add a splash of water season with sea salt and pepper
Cover and let cook till tender about 5 minutes

Wash spinach and blanch in boiling salted water for about 10 seconds
Drain and squeeze out excess water

To assemble:
Put spinach in a gratin dish just large enough to hold everything.
Top with leeks and sliced salmon. 

Pour sauce over and

Bake, 350F (175C) for 15 minutes.

If you have increased the quantities as I did Bake for at least 25 minutes.