Pan-fried Teriyaki Salmon with Zucchini

Serves 2

Ingredients

  • 2 (6-ounce) salmon fillets
  • 5 Tbsp + 2 Tbsp low-sodium teriyaki sauce, divided
  • Sesame seeds
  • 2 small zucchini, thinly sliced
  • 4 scallions, chopped
  • 2 tsp canola oil

Preparation

  1. Place the salmon fillets in a sealable plastic bag. Add 5 Tbsp teriyaki sauce. Set aside to marinate for 20 minutes.
  2. In a large nonstick skillet over medium heat, toast the sesame seeds. Set aside.
  3. Transfer the salmon from the plastic bag to the skillet and discard the marinade. Cook for 5 minutes, then turn the fish and cook for another 5 minutes over medium-low heat. Remove the salmon from the skillet and keep it warm.
  4. Add the zucchini, scallions and oil to the skillet. Sauté for 4 minutes or until the zucchini starts to brown. Stir in 2 Tbsp teriyaki sauce and add some sesame seeds. Serve with the salmon.

Nutritional Information per Serving

Serving size = 1 salmon fillet with 1 cup zucchini

  • 376 Calories
  • 16 g Fat
  • 87 mg Cholesterol
  • 375 mg Sodium
  • 11 g Carbohydrate
  • 3 g Fiber
  • 40 g Protein

Source: Health

Photo credit: Joy on Flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

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