Teriyaki Salmon with Zucchini
Leigh Beisch
Yield: Serves 2 (serving size: 1 salmon fillet and about 1 cup zucchini)
Recipe from
More From Health
Nutritional Information
Amount per serving
- Calories: 376
- Fat: 16g
- Saturated fat: 3g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 7g
- Protein: 40g
- Carbohydrate: 11g
- Fiber: 3g
- Cholesterol: 87mg
- Iron: 5mg
- Sodium: 375mg
- Calcium: 53mg
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.
Teriyaki Salmon with Zucchini Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American, Pacific Northwest, Asian, Japanese
- MAIN INGREDIENT: Fish
- COOKING METHOD: Marinate
- OCCASION: Father's Day, July 4th, Valentine's Day, Birthdays/Anniversaries
- PUBLICATION: Health
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