Indonesian Salmon
| Serves: | 4 |
| Serving Size: | 329 calories, 17 g fat (4 g saturated), 9 g carbs, 1 g fiber, 738 mg sodium |
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NOTE: |
This recipe is OK for those on the LMD (Low Microbial Diet), making sure vegetables in sauce are thoroughly cooked, along with the fish. |
Ingredients:
| 1/2 cup lite soy sauce, divided | 1 Tbsp sesame seeds |
| 1/4 cup fresh lemon juice | 2 small carrots, cut in julienne strips |
| 1 Tbsp Asian mustard | 1 leek (white part only), trimmed, rinsed and cut in julienne strips |
| 1/2 tsp Chinese 5-spice powder | 4 salmon filets (5 oz each), skin removed and thinly sliced, or salmon steaks |
| 1 cup water or fat-free reduced sodium chicken or vegetable broth | Nonstick cooking spray |
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1 tsp sesame oil |
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Cooking Instructions:
1. 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 the fish.
2. Cover with plastic and refrigerate 1 hour.
3. Preheat broiler. Spray medium skillet with cooking spray. Heat skillet over medium heat. Add sesame seeds.
4. Saute until golden, 1-2 minutes.
5. Transfer seeds to a plate.
6. In same skillet, saute carrot and leek until tender, about 5 minutes. Add broth, remaining soy sauce and sesame oil. Simmer until moisture is absorbed, 10-15 minutes.
7. Meanwhile, place salmon on broiler pan. Broil, 4 inches from heat, until fish is cooked through, about 5 minutes.
8. Spoon leek mixture evenly onto 4 serving plates. Arrange salmon strips or steaks evenly on top. Sprinkle with sesame seeds. Serve immediately.
Recipe from: Moving Toward a Plant-Based Diet; available through the American Institute for Cancer Research
Trial Administration