Indonesian Salmon

  • ½ cup light soy sauce, divided
  • ¼ cup fresh lemon juice
  • 1 tablespoon dry mustard powder (or hot Asian mustard)
  • ½ teaspoon Chinese 5-spice powder
  • 4 salmon fillets (5 oz. each), skin removed and thinly sliced, or salmon steaks
  • Nonstick cooking spray
  • 1 tablespoon 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 teaspoon sesame oil


  1. 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; refrigerate for 1 hour.
  2. Preheat the broiler. Spray a medium skillet with cooking spray and heat over medium heat. Add the sesame seeds; sauté until golden, 1 to 2 minutes. Transfer the seeds to a plate.
  3. Spray the skillet again. Sauté 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 to 15 minutes.
  4. Meanwhile, place the salmon on a broiler pan. Broil, 4 inches from the heat, until the fish is cooked through, about 5 minutes.
  5. Spoon the leek mixture evenly onto 4 serving plates and arrange the salmon filets on top. Sprinkle with sesame seeds. Serve immediately.


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