Prep 15 mins
Cook 20 mins
This was very tasty, I served it with baby roasted potatoes and a small garden salad. Points 5.
- 1⁄2 cup light soy sauce, divided
- 1⁄4 cup fresh lemon juice
- 1 tablespoon mustard powder (or hot Asian mustard)
- 1⁄2 teaspoon Chinese five spice powder
- 4 (5 ounce) salmon fillets, skin removed and thinly sliced or 4 salmon steaks
- nonstick cooking spray
- 1 tablespoon sesame seeds
- 2 small carrots, cut into julienne strips
- 1 leek, trimmed, rinsed and cut into julienne strips (white part only)
- 1 cup water or 1 cup reduced-sodium fat-free chicken broth or 1 cup vegetable broth
- 1 teaspoon sesame oil
- In a small bowl, combine 1/4 cup soy sauce, lemon juice, mustard powder and the spice powder.
- Place the salmon in a shallow dish, brushing both sides of the fish with the soy mixture. Cover the dish with plastic and refrigerate for 1 hour.
- Preheat the broiler.
- Spray a medium skillet with cooking spray and heat it over medium heat. Add the sesame seeds. Sauté until the seeds are golden, 1 to 2 minutes. Transfer the sesame seeds to a plate.
- Spray the skillet again.
- Sauté the carrots and leek until they are crisp, but tender, about 5 minutes. Add the water or broth, remaining soy sauce and sesame oil. Simmer until most of the liquid evaporates, about 10-15 minutes.
- Meanwhile, place the salmon on a broiler pan. Broil, 4 inches from the heat, until the fish is cooked through, about 5 minutes.
- Spoon the leek mixture evenly onto 4 serving plates and arrange the salmon filets on top. Sprinkle with sesame seeds.
- Serve immediately.
We loved the sauce, this was terrific. Thanks for posting.