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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
Recipe from: Moving Toward a Plant-Based Diet; available through the American Institute for Cancer Research