1. Heat the avocado oil in a large saucepan or dutch oven at a low-medium heat.
2. Add the chopped leeks and garlic and cook until slightly softened.
3. Pour in the stock and add the thyme. Simmer for about 15 minutes and season to taste with salt and pepper.
4. Add the salmon and the coconut milk to the pan. Bring back up to a gentle simmer and cook until the fish is opaque and tender.
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