Teriyaki Salmon with Zucchini
- Low-sodium teriyaki sauce (organic would be the best)
- 2 (180gram) salmon fillets
- Sesame seeds
- 2 small zucchini, thinly sliced
- 4 scallions, chopped
- Olive oil
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 frypan (* stone fry pans might be a healthier option then teflon) over medium heat, and set aside. Drain fish, discarding marinade. Add fish to frypan, and cook 5 minutes. Turn and cook for 5 more minutes over medium-low heat. Remove from frypan, and keep warm. Add the zucchini, scallions, and 2 teaspoons oil to frypan. Sauté 4 minutes, or until lightly browned. Stir in 2 tablespoons teriyaki sauce. Sprinkle with sesame seeds, and serve with salmon.