Teriyaki Salmon With Zucchini – a delicious recipe with teriyaki sauce, salmon, Sesame seeds, zucchini, scallions, Canola oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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. Saute 4 minutes, or until lightly browned. Stir in 2 tablespoons teriyaki sauce. Sprinkle with sesame seeds, and serve with salmon.
2
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3
.
109
kcal
Calories
7
g
Fat
1
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: Low-sodium teriyaki sauce, 2 (6-ounce) salmon fillets, Sesame seeds, 2 small zucchini, thinly sliced, and more.
Yes, Teriyaki Salmon With Zucchini falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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