Cancer Institute A national cancer institute
designated cancer center

Indonesian Salmon

Serves:  4
Serving Size:  329 calories, 17g fat (4 g saturated), 9g carbs, 1g fiber, 738mg sodium

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 tsp sesame oil
1/2 tsp Chinese 5-spice powder Nonstick cooking spray
1 cup water or fat-free reduced sodium chicken or vegetable broth 4 salmon filets (5 oz each), skin removed and thinly sliced, or salmon steaks

1 leek (white part only), trimmed, rinsed and cut in julienne strips


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

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