| 6 | 30 | 415 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 10 min | 2 |
| 7 tbsp | Teriyaki sauce, low sodium (divided) |
| 2 fillet (170g) | Atlantic salmon, wild |
| 2 tbsp | Sesame seeds |
| 2 small | Zucchini (thinly sliced) |
| 4 stalk(s) | Green onion (chopped) |
| 2 tsp | Canola oil |
1. Combine 5 tablespoons teriyaki sauce and fish in a zip-top plastic bag. Seal and marinate 20 minutes.
2. Toast sesame seeds in a large non-stick skillet over medium heat, and set aside.
3. 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.
4. Add the zucchini, scallions, and 2 teaspoons oil to skillet.
5. Sauté 4 minutes, or until lightly browned.
6. Stir in 2 tablespoons teriyaki sauce. Sprinkle with sesame seeds, and serve with salmon.
| Meat | 1.9 |
| Meat Alternative | 0.3 |
| Vegetables | 2.4 |
