Indonesian Salmon

Prep Time: 
25 minutes
Number of Servings: 
Serves 4


  • 12 cup low-sodium soy sauce, divided
  • 14 cup fresh lemon juice
  • 1 Tbsp Asian mustard
  • 12 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


  1. In a small bowl, combine 14 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.
  2. 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.
  3. 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.
  4. 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.