1/2 cup reduced-sodium soy sauce, divided
1/4 cup fresh lemon juice
1 Tbsp. Chinese mustard
1/2 tsp. Chinese Five-Spice powder
4 pieces salmon (4 oz. each), skin removed
Nonstick cooking spray
1 Tbsp. sesame seeds
2 small carrots, cut into julienne strips
1 leek (white part only), trimmed, rinsed
and cut into julienne strips
1 cup water or fat-free, reduced-sodium
chicken or vegetable broth
1 tsp. sesame oil
In a shallow dish, combine half the soy sauce with the lemon juice, mustard and spice powder. Add the salmon and turn to coat it with the marinade. Cover with plastic and refrigerate 1 hour. (Bring salmon to room temperature before cooking.)
Spray medium skillet with cooking spray. Heat skillet over medium heat. Add sesame seeds. Sauté just until seeds begin to pop and turn golden, 1 to 2 minutes. (Watch them carefully, as sesame seeds can burn quickly.) Immediately transfer sesame seeds to a plate and set aside to cool.
Spray skillet again. Sauté carrot and leek until crisp but tender, 5 to 10 minutes. Add broth, remaining soy sauce and sesame oil. Simmer until most of liquid evaporates, 10 to 15 minutes.
Meanwhile, place salmon on broiler pan. Broil 4 inches from heat until fish is cooked through, about 5 minutes.
Divide leek mixture among 4 plates. Top with salmon, then with sesame seeds. Serve immediately.
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