Indonesian salmon

Salmon is loaded with healthful omega-3 fatty acids.

• 1/2 cup lite soy sauce, divided
• 1/4 cup fresh lemon juice
• 1 tbsp. Asian mustard
• 1/2 tsp. Chinese 5-spice powder
• 4 salmon fillets (5 oz. each), skin removed and thinly sliced, or salmon steaks
• 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 small bowl, combine 1/4 cup soy sauce, lemon juice, mustard and spice powder. Place salmon in shallow dish. Brush soy mixture over both sides of fish. Cover with plastic and refrigerate 1 hour. Preheat broiler. Spray medium skillet with cooking spray. Heat skillet over medium heat. Add sesame seeds. Sauté until golden, 1-2 minutes. Transfer sesame seeds to plate. Spray skillet again. Sauté carrot and leek until crisp, but tender, about 5 minutes. Add broth, remaining soy sauce and sesame oil. Simmer until most of liquid evaporates, about 10-15 minutes. Meanwhile, place salmon on broiler pan. Broil, 4 inches from heat, until fish is cooked through, about 5 minutes. Spoon leek mixture evenly onto 4 serving plates. Arrange salmon strips evenly on top. Sprinkle with sesame seeds. Serve immediately.

Makes 4 servings. Per serving: 329 calories, 17 g total fat (4 g saturated fat), 9 g Carbohydrates, 30 g Protein, 1 g dietary fiber, 738 mg sodium

Source: AIRC Test Kitchen Recipes