Teriyaki Salmon with Zucchini

Leigh Beisch

Yield:

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

Nutritional 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

Ingredients

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

Preparation

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.

Note:

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.

July 2003