Asian-Style Salmon With Leeks

In a shallow dish, combine 1/4 cup soy sauce, lemon juice, mustard and five-spice powder.

Add the salmon. Cover with plastic wrap and refrigerate for 30 minutes. Turn fillets, re-cover, and refrigerate for 30 more minutes.

Meanwhile, coat a skillet, preferably nonstick, with nonstick spray and place over medium heat.

Add sesame seeds and saute, stirring constantly, for 1 to 2 minutes, or until golden. Transfer the seeds to a dish and set aside.

In the same skillet, saute the carrots and leek until tender, about 5 minutes. Add broth, 2 tablespoons soy sauce, and the sesame oil. Bring to a boil, reduce heat and simmer for 10 to 15 minutes, or until no liquid remains.

Preheat the broiler. Arrange an oven rack 4 inches from the heat. Broil salmon for 10 minutes per inch thickness of fish, or until fish is just cooked through. The fish will continue to cook once it is removed from the oven.

Spoon some of the leek mixture onto each dinner plate. Arrange the salmon on the leek mixture and sprinkle with sesame seeds.

Recipe Source: Adapted from "The New American Plate Cookbook" by the American Institute for Cancer Research (University of California Press)