Teriyaki Salmon with Zucchini

RECIPE INGREDIENTS

  • Low Sodium Teriyaki Sauce
  • 2 (6 oz) Salmon Fillets
  • Sesame Seeds
  • 2 Small Zucchini, Thinly Sliced
  • 4 Scallions, Chopped
  • Canola Oil

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.

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RECIPE INGREDIENTS

Low Sodium Teriyaki Sauce
2 (6 oz) Salmon Fillets
Sesame Seeds
2 Small Zucchini, Thinly Sliced
4 Scallions, Chopped
Canola Oil