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 leeks, 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:
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. Saute until the seeds are golden, 1 to 2 minutes. Transfer the sesame seeds to a plate.
Spray the skillet again.
Saute 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.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.