5-Spice Salmon with Leeks and Carrots

This is another gem from The New American Plate. The leeks and carrots make this dish in my opinion. And they serve as a great veg for the entire meal. All you need to make with this for a full dinner is rice! I’m not usually a huge fan of salmon because most people overcook it and then it dries out. This recipe locks some extra moisture in with the marinade, but you should still watch your cook time. Also if your heat is up too high then the salmon tends to release a white film. It doesn’t affect taste, but if you see it, that just means you should try turning the temp down or moving the salmon a bit lower next time. The original recipe has a much longer cook time for the veg that I’ve never found necessary, but if you notice you need more time just cook the leeks and carrots until you reach your desired consistency. This recipe does marinate the salmon so remember to start a bit ahead. 

INGREDIENTS makes 4 servings

1/2 cup soy sauce, divided

1/4 cup lemon juice

1 Tbs Chinese-style or spicy mustard

1/2 tsp Chinese 5-spice powder

4 skinned salmon fillets (about 4 oz each)

1 Tbs toasted sesame seeds

2 small carrots, peeled and cut into matchsticks (julienned)

1 leek, white part only, julienned

1/2 cups chicken or vegetable broth

1 tsp toasted sesame oil

canola oil spray

INSTRUCTIONS

• 1/4 cup soy sauce
• 1/4 cup lemon juice
• 1 Tbs Chinese-style or spicy mustard
• 1/2 tsp Chinese 5-spice powder
• 4 skinned salmon fillets (about 4 oz each)

1. First, make a marinade for the fish. In a small bowl whisk together 1/4 cup of the soy sauce, the lemon juice, mustard, and 5-spice powder. Pour the marinade into a gallon ziploc bag. Place the salmon fillets inside the bag and squeeze out as much air as possible. Squish the bag around a bit to make sure the salmon is covered on all sides with the marinade. Place in the fridge and let sit for 30 to 60 min.

• 1 tsp toasted sesame oil
• 2 small carrots, peeled and cut into matchsticks (julienned)
• 1 leek, white part only, julienned
• 1/2 cups chicken or vegetable broth
• 1/4 cup soy sauce

2. Heat the sesame oil in a medium pan over medium heat. Place the carrots and leeks into the pan and saute for 3 – 5 minutes until tender. Add the broth and soy sauce. Bring to a boil and simmer for 5 – 10 minutes until the vegetables are soft and most of the liquid had boiled off. Remove from heat and set aside.

• marinated salmon fillets
• canola oil spray

3. Preheat the broiler. Coat a baking or broiling pan with a little canola oil and place the marinated salmon fillets on the pan. Place the pan roughly 4 inches from the heat. Broil the salmon for 8 – 10 min – about 10 minutes for roughly 1 inches thickness of the fish. Salmon continues to cook for a bit once removed from the heat so you can take it out just before you think it’s done.

• cooked salmon
• prepared leeks and carrots
• 1 Tbs toasted sesame seeds

4. Spoon 1/4 of the carrot and leek mixture onto each plate and place the salmon on top. Sprinkle each dish with the sesame seeds. Serve immediately. This dish works well over rice.