Health

Teriyaki Salmon with Zucchini

teriyaki-salmon 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.


  • 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
Carbohydrate 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.