INSTRUCTIONS

• Combine 5 Tbsp. of teriyaki sauce with the fish in a Ziploc bag. Seal and marinate for 20 minutes. Toast the sesame seeds in a large, nonstick skillet over medium heat and set aside. Drain the fish, discarding the marinade, and add the fish to the skillet. Cook for 5 minutes and then turn it over and cook for 5 more minutes over medium-low heat. Remove the fish from the skillet and keep it warm.
• Add the zucchini, scalions, and 2 tsp. oil to the skillet. Saute for 4 minutes or until lightly browned. Stir in 2 Tbsp. teriyaki sauce. Sprinkle with sesame seeds and then drizzle it over the salmon.