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Per Serving: 329 calories, 17g fat (4g saturated), 9g carbs, 1g fiber, 738mg sodium
½ cup lite soy sauce, divided
¼ cup fresh lemon juice
1 Tbsp Asian mustard
½ tsp Chinese 5-spice powder
1 cup water or fat-free reduced sodium chicken or vegetable broth
1 leek (white part only), trimmed, rinsed and cut in julienne strips
1 Tbsp sesame seeds
2 small carrots, cut in julienne strips
1 tsp sesame oil
Nonstick cooking spray
4 salmon filets (5 oz each), skin removed and thinly sliced, or salmon steaks
- In small bowl, combine ¼ cup soy sauce, lemon juice, mustard and spice powder. Place salmon in shallow dish. Brush soy mixture over both sides of the fish.
- Cover with plastic and refrigerate 1 hour.
- Preheat broiler. Spray medium skillet with cooking spray. Heat skillet over medium heat. Add sesame seeds.
- Saute until golden, 1-2 minutes.
- Transfer seeds to a plate.
- In same skillet, saute carrot and leek until tender, about 5 minutes. Add broth, remaining soy sauce and sesame oil. Simmer until moisture is absorbed, 10-15 minutes.
- Meanwhile, place salmon on broiler pan. Broil, 4 inches from heat, until fish is cooked through, about 5 minutes.
- Spoon leek mixture evenly onto 4 serving plates. Arrange salmon strips or steaks evenly on top. Sprinkle with sesame seeds. Serve immediately.
Recipe from: Moving Toward a Plant-Based Diet; available through the American Institute for Cancer Research