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Stanford Health Care

Indonesian Salmon

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  4

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

Cooking Directions:

  1. 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. 
  2. Cover with plastic and refrigerate 1 hour. 
  3. Preheat broiler. Spray medium skillet with cooking spray. Heat skillet over medium heat. Add sesame seeds.
  4. Saute until golden, 1-2 minutes. 
  5. Transfer seeds to a plate. 
  6. 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. 
  7. Meanwhile, place salmon on broiler pan. Broil, 4 inches from heat, until fish is cooked through, about 5 minutes. 
  8. 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