Indonesian Salmon

• 1/2 cup light soy sauce, divided
• 1/4 cup fresh lemon juice
• 1 tablespoon mustard powder (or hot Asian mustard)
• 1/2 teaspoon Chinese five spice powder
• 4 (5 ounce) salmon fillets, skin removed and thinly sliced or 4 salmon steaks
• nonstick cooking spray
• 1 tablespoon sesame seeds
• 2 small carrots, cut into julienne strips
• 1 leek, trimmed, rinsed and cut into julienne strips (white part only)
• 1 1 cup reduced-sodium fat-free chicken broth or 1 cup 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.
2. Place the salmon in a shallow dish, brushing both sides of the fish with the soy mixture. Cover the dish with plastic and refrigerate for 1 hour.
3. Preheat the broiler.
4. Spray a medium skillet with cooking spray and heat it over medium heat. Add the sesame seeds. Saute until the seeds are golden, 1 to 2 minutes. Transfer the sesame seeds to a plate.
5. Spray the skillet again.
6. Saute 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 10-15 minutes.
7. Meanwhile, place the salmon on a broiler pan. Broil, 4 inches from the heat, until the fish is cooked through, about 5 minutes.
8. Spoon the leek mixture evenly onto 4 serving plates and arrange the salmon filets on top. Sprinkle with sesame seeds.
9. Serve immediately.

light soy sauce, lemon juice, mustard powder, chinese five spice powder, salmon, nonstick cooking spray, sesame seeds, carrots, chicken broth, sesame oil

Taken from www.food.com/recipe/indonesian-salmon-148857 (may not work)