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