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Nutritional Info
  • Amount Per Serving
  • Calories: 281.5
  • Total Fat: 8.8 g
  • Cholesterol: 94.9 mg
  • Sodium: 2,054.6 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 39.5 g

View full nutritional breakdown of Indonesian Salmon calories by ingredient
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Indonesian Salmon


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Introduction

Salmon is loaded with healthful omega-3 fatty acids. These are also found in tuna, herring, mackerel and sardines. Salmon is loaded with healthful omega-3 fatty acids. These are also found in tuna, herring, mackerel and sardines.

Ingredients

    1/2 cup lite soy sauce, divided1/4 cup fresh lemon juice1 Tbsp. Asian mustard1/2 tsp. Chinese 5-Spice powder4 salmon fillets (5 oz. each), skin removed and thinly sliced, or salmon steaksNonstick cooking spray1 Tbsp. sesame seeds2 small carrots, cut into julienne strips1 leek (white part only), trimmed, rinsed and cut into julienne strips1 cup water 1 tsp. sesame oil

Directions

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 fish. Cover with plastic and refrigerate 1 hour.

2. Preheat broiler. Spray medium skillet with cooking spray. Heat skillet over medium heat. Add sesame seeds. Saute until golden, 1-2 minutes. Transfer sesame seeds to plate. Spray skillet again. Saute carrot and leek until crisp, but tender, about 5 minutes. Add broth, remaining soy sauce and sesame oil. Simmer until most of liquid evaporates, about 10-15 minutes.

3. Meanwhile, place salmon on broiler pan. Broil, 4 inches from heat, until fish is cooked through, about 5 minutes. Spoon leek mixture evenly onto 4 serving plates. Arrange salmon strips evenly on top. Sprinkle with sesame seeds. Serve immediately.

Makes 4 servings (approx. 3.5oz cooked salmon each)

Printed with permission from the American Institute for Cancer Research

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.






TAGS:  Fish |

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