Teriyaki Salmon with Zucchini

Teriyaki Salmon with Zucchini
 
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Nutrition Information
  • Serves: 2
  • Serving size: 1 salmon fillet and about 1 cup zucchini
  • Calories: 376
  • Fat: 16g
  • Saturated fat: 3g
  • Carbohydrates: 11g
  • Sodium: 375mg
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 87mg
Ingredients
  • Low-sodium teriyaki sauce
  • 2 (6-ounce) salmon fillets
  • Sesame seeds
  • 2 small zucchini, thinly sliced
  • 4 scallions, chopped
  • Canola oil
Instructions
  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.

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bipolarme

bipolarme

Living with type 1 bipolar disorder, PTSD (due to childhood trauma), Rapid Cycling, and Seasonal Affective Disorder. Writing about my life experiences.

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