- 1/2 cup low-sodium 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, low-sodium chicken broth
- 1 tsp sesame oil
- In a small bowl, combine 1/4 cup of soy sauce, lemon juice, mustard, and 5-spice powder. Place salmon in a shallow dish. Brush soy mixture over both sides of fish. Cover with plastic and refrigerate for 1 hour.
- Preheat broiler. Spray medium-sized skillet with cooking spray and heat skillet over medium heat. Add sesame seeds. Saute until golden, 1 to 2 minutes. Transfer sesame seeds to plate.
- Spray skillet again. Saute carrot and leek until crisp but tender, about 5 minutes. Add water or broth, remaining soy sauce, and sesame oil. Simmer until most of liquid evaporates, about 10 to 15 minutes.
- Meanwhile, broil salmon 4 inches from heat until cooked through, about 5 minutes. Spoon carrot/leek mixture evenly onto 4 serving plates. Arrange salmon strips on top. Sprinkle with sesame seeds. Serve immediately.