Indonesian Salmon

This was very tasty, I served it with baby roasted potatoes and a small garden salad. Points 5.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. In a small bowl, combine 1/4 cup soy sauce, lemon juice, mustard powder and the spice powder.
2. 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.
3. Preheat the broiler.
4. 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.
5. Spray the skillet again.
6. 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.
7. Meanwhile, place the salmon on a broiler pan. Broil, 4 inches from the heat, until the fish is cooked through, about 5 minutes.
8. Spoon the leek mixture evenly onto 4 serving plates and arrange the salmon filets on top. Sprinkle with sesame seeds.
9. Serve immediately.