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Teriyaki Salmon with Zucchini

Leigh Beisch
Yield Serves 2 (serving size: 1 salmon fillet and about 1 cup zucchini)

Ingredients

  • Low-sodium teriyaki sauce
  • 2 (6-ounce) salmon fillets
  • Sesame seeds
  • 2 small zucchini, thinly sliced
  • 4 scallions, chopped
  • Canola oil

Nutrition Information

  • calories 376
  • fat 16 g
  • satfat 3 g
  • monofat 6 g
  • polyfat 7 g
  • protein 40 g
  • carbohydrate 11 g
  • fiber 3 g
  • cholesterol 87 mg
  • iron 5 mg
  • sodium 375 mg
  • calcium 53 mg

How to Make It

  1. Combine 5 tablespoons teriyaki sauce and fish in a zip-top plastic bag. Seal and marinate 20 minutes. Toast sesame seeds in a large nonstick skillet over medium heat, and set aside. Drain fish, discarding marinade. Add fish to skillet, and cook 5 minutes. Turn and cook for 5 more minutes over medium-low heat. Remove from skillet, and keep warm. Add the zucchini, scallions, and 2 teaspoons oil to skillet. Sauté 4 minutes, or until lightly browned. Stir in 2 tablespoons teriyaki sauce. Sprinkle with sesame seeds, and serve with salmon.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.