Teriyaki Salmon and Zucchini

Here's a yummy recipe that's definitely on my make again list. It's flavorful, healthy, and perfectly sized for two—which I'm particularly excited about because I almost overwhelmed our fridge with leftovers last week because I tried too many new family-size recipes.

(Disclaimer: The digital camera still sucks, but don't let that stop you from trying this recipe!)

First, gather the ingredients:


Low-sodium teriyaki sauce
2 salmon fillets
Sesame seeds, toasted
2 small zucchini, sliced
4 scallions, chopped
Cooking oil

Combine 5 tablespoons of teriyaki sauce and fish in a plastic bag; marinate for 20 minutes. Then drain the fish (toss out the marinade) and place it in the skillet. Cook for 5 minutes, turn and cook 5 minutes more. Looks good, doesn't it? (Blurry, but good.)


Remove the salmon from the skillet, place it on a plate, and wrap it in foil to keep it warm. Add the zucchini, scallions, and 2 teaspoons oil to the skillet. Saute until lightly browned. Stir in 2 tablespoons teriyaki sauce. Sprinkle with the sesame seeds and serve with the salmon.

I served ours with rice pilaf. Yum yum. (Although, admittedly, the other plate looked prettier and would've made for a better picture but the boy was hungry so I think half his meal was already gone by this point.)