salmon zucchini

INGREDIENTS

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

PREPARATION

1. Combine 5 tablespoons teriyaki sauce and fish in a zip-top plastic bag.
2. Seal and marinate 20 minutes.
3. Toast sesame seeds in a large nonstick skillet over medium heat, and set aside.
4. Drain fish, discarding marinade.
5. Add fish to skillet, and cook 5 minutes.
6. Turn and cook for 5 more minutes over medium-low heat.
7. Remove from skillet, and keep warm.
8. Add the zucchini, scallions, and 2 teaspoons oil to skillet.
9. Sauté 4 minutes, or until lightly browned.
10. Stir in 2 tablespoons teriyaki sauce.
11. Sprinkle with sesame seeds, and serve with salmon.