Teriyaki Salmon with Zucchini
Leigh Beisch
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.
Print
- Yield: Serves 2 (serving size: 1 salmon fillet and about 1 cup zucchini)
Nutritional Information
| Calories per serving: | 376 |
|---|---|
| Fat per serving: | 16g |
| Saturated fat per serving: | 3g |
| Monounsaturated fat per serving: | 6g |
| Polyunsaturated fat per serving: | 7g |
| Protein per serving: | 40g |
| Carbohydrates per serving: | 11g |
| Fiber per serving: | 3g |
| Cholesterol per serving: | 87mg |
| Iron per serving: | 5mg |
| Sodium per serving: | 375mg |
| Calcium per serving: | 53mg |
Good to Know
Adding a small side of whole-grain rice gives a carbohydrate boost. Salmon, like other fish, is high in omega-3 fatty acids, which helps with brain function and heart health.
Health
