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
1 tsp sesame oil

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