God's Love We Deliver
166 Avenue of the Americas
New York, NY 10013
½ cup lite soy sauce, divided
¼ cup fresh lemon juice
1 tablespoon 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 (thin) strips
1 leek (white part only), trimmed, rinsed and cut into julienne (thin) strips
1 cup water or fat-free, reduced sodium chicken or vegetable broth
1 teaspoon sesame oil
In a small bowl, combine ¼ cup soy sauce, lemon juice, mustard, and spice powder.
Place salmon in a shallow dish. Brush soy mixture over both sides of fish and cover with plastic. Refrigerate 1 hour.
Spray medium skillet with cooking spray. Heat skillet over medium heat. Add sesame seeds and sauté until golden, 1-2 minutes. Transfer sesame seeds to plate.
Spray skillet again. Sauté carrot and leek until crisp, but tender, about 5 minutes. Add broth, remaining soy sauce and sesame oil. Simmer until most of the liquid evaporates, about 10-15 minutes.
Meanwhile place salmon on broiler pan. Broil 4-inches from heat until fish is cooked through, about 5 minutes.
Spoon leek mixture evenly onto serving plates. Arrange salmon strips evenly on top. Sprinkle with sesame seeds. Serve immediately.
Reprinted with permission from the American Institute for Cancer Research.
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