As sophisticated as it sounds, this dish is deceptively easy to prepare—and surprisingly healthy. The soy sauce and Chinese spices in the marinade give the omega-3-rich salmon Asian flare, and the carrots and leeks count as a serving of vegetables.
Asian-Style Salmon with Sautéed Carrots and Leeks
Makes: 4 servings
Prep Time: 20 min.
Cook Time: 45 min.
Ingredients
- 1/2 cup reduced sodium soy sauce, divided
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon Chinese-style mustard
- 1/2 teaspoon Chinese five-spice powder
- 4 salmon fillets (6 ounces each), skinned
- Canola oil spray
- 1 tablespoon sesame seeds
- 2 small carrots, peeled and julienned
- 1 leek (white part only), rinsed well and julienned
- 1 cup fat-free, reduced sodium chicken or vegetable broth or water
- 1 teaspoon toasted sesame oil
Directions
- In a small bowl, combine 1/4 cup of the soy sauce, the lemon juice, mustard and five-spice powder.
- Put the salmon fillets in a shallow dish and brush the soy sauce mixture over both sides of the fish. Cover with plastic wrap and refrigerate for 30 minutes. Turn fillets, re-cover and refrigerate for another 30 minutes.
- Coat a medium skillet with canola oil spray and place over medium heat. Add the sesame seeds and sauté, stirring constantly, until golden, about 1 to 2 minutes. Transfer the sesame seeds to a small dish.
- In the same skillet, sauté the carrots and leeks until tender, about 5 minutes.
- Add the broth, the remaining 1/4 cup soy sauce and the sesame oil. Bring to a boil, reduce heat and simmer until no liquid remains, about 10 to 15 minutes.
- Place the salmon on a heated broiler pan and broil, 4 inches from the heat, until the fish is just cooked through, about 10 minutes per inch thickness of fish. Salmon continues to cook once removed from heat.
- Spoon 1/4 of the leek mixture onto each of 4 plates. Arrange the salmon on top of the leek mixture and sprinkle with the sesame seeds. Serve immediately.
