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Indonesian Salmon

PART OF:ÌýNUTRITION SERVICES FOR CANCER PATIENTSÌý>ÌýALL RECIPES

Serves: Ìý4

Per Serving:Ìý 329 calories, 17g fat (4g saturated), 9g carbs, 1g fiber, 738mg sodium

½Ìýcup lite soy sauce, divided

¼Ìýcup fresh lemon juice

1 Tbsp Asian mustard

½Ìýtsp 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 ¼Ìýcup soy sauce, lemon juice, mustard and spice powder. Place salmon in shallow dish. Brush soy mixture over both sides of the fish.Ìý
  2. Cover with plastic and refrigerate 1 hour.Ìý
  3. Preheat broiler. Spray medium skillet with cooking spray. Heat skillet over medium heat. Add sesame seeds.
  4. Saute until golden, 1-2 minutes.Ìý
  5. Transfer seeds to a plate.Ìý
  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.Ìý
  7. Meanwhile, place salmon on broiler pan. Broil, 4 inches from heat, until fish is cooked through, about 5 minutes.Ìý
  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:ÌýMoving Toward a Plant-Based Diet;Ìýavailable through theÌý