Asian-Style Salmon with Sauteed Carrots and Leeks

And the Asian-inspired dishes continue.

I found this recipe in a cookbook put out by the American Institute for Cancer Research; it's titled The New American Plate Cookbook. And this salmon dish is actually one of the recipes featured on the cover. The book is really beautiful and has awesome pictures (I'm not going to lie; I only buy or check-out cookbooks with plenty of pictures). The visual catalyst - whether it be fresh, colorful ingredients or a luring picture - is what makes me want to cook. Okay, I know I sound like some sort of dork saying that, but it's true.

Anyways. This cookbook challenges the traditional American plate (a.k.a. large slab of meat with potatoes and a vegetable) with recipes full of vegetables, whole grains, herbs, and nuts (which should make up at least two-thirds of your plate). Some lean meat can make up the last third.

This salmon recipe had Zack's co-workers jealous the next day when he brought leftovers to work. It's good. And it's different. Combine low-sodium soy sauce, fresh-squeezed lemon juice, Chinese-style mustard, and Chinese five-spice powder. Marinate salmon fillets in this mixture for up to an hour in the refrigerator. Broil until cooked through.

Toast sesame seeds in a canola oil coated skillet until golden, stirring constantly. Transfer to a small dish. Saute julienned carrots and leeks until tender for about 5 minutes in the same skillet used for the sesame seeds. Add chicken stock, soy sauce, and sesame oil. Bring to boil, reduce heat, and simmer until no liquid remains. Spoon over salmon and sprinkle with sesame seeds. Serve with rice and/or quinoa.

What made this recipe so incredible was the crust that developed on the salmon. The marinade gave it a beautiful browned quality, and I have to say, this may have been some of the best salmon I've ever had. In the sense, of its preparation; it was so flavorful and the texture was perfect. Just pull one fillet apart to be sure it's cooked all the way through (good thing we did so because ours took a little longer than expected). And the vegetables were a perfect match. The Chinese flavors are so aromatic and delicious. Definitely making this again. Cheers.