Teriyaki Salmon with Zucchini

Preparation: 40 minutes

Serves: 2




2 (6-ounce) salmon fillets

4 tablespoons low-sodium teriyaki sauce

Sesame seeds

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