Teriyaki Salmon with Zucchini
Salmon is high in omega-3 fatty acids, which helps with brain function and heart health.
Preparation: 40 minutes
2 (6-ounce) salmon fillets
4 tablespoons low-sodium teriyaki sauce
2 small zucchini, thinly sliced
4 spring onions, chopped
1 tablespoon extra virgin olive oil
2 tablespoons low-sodium teriyaki sauce
Combine the teriyaki sauce and fish in a zip-lock 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 over low heat. Turn and cook for 5 more minutes. Remove from skillet, and keep warm. Add the zucchini, spring onions and the olive oil to skillet. Sauté 4 minutes, or until lightly browned. Stir in 2 tablespoons teriyaki sauce. Sprinkle with sesame seeds, and serve with salmon.
Nutrition (per serve):
Calories 376; Fat 16 g, Sat. Fat 3 g; Carbs 11 g; Sugar 11 g; Fiber 3 g; Protein 40 g