A delicious, simple recipe with only 6 ingredients!
Salmon, like other fish, is high in omega-3 fatty acids, which helps with brain function and heart health. Wild Caught vs. Farm raised: Wild caught fish tend to be higher in Omega-3 fatty acids, protein and contain very low levels of disease. Wild caught fish are free from antibiotics, pesticides, herbicide, artificial dyes and GMO’s, not to mention the harmful effects it has on the environment. It’s safest to stay away from farm raised fish if you can, and instead consider buying wild caught. Wild caught fish may cost a bit more than farm raised fish but just think of all the harmful PCB chemicals and additives you’ll avoid while getting more essential Omega-3’s and protein.
- Low-sodium teriyaki sauce (Premier Japan Gluten Free or Organicville Island Terriyaki)
- 2 (6-ounce) Wild caught salmon fillets
- Sesame seeds
- 2 small zucchini, thinly sliced
- 4 scallions, chopped
- Canola oil (Spectrum Naturals)
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. Sauté 4 minutes, or until lightly browned. Stir in 2 tablespoons teriyaki sauce. Sprinkle with sesame seeds, and serve with salmon.
*Adding a small side of whole-grain rice gives a carbohydrate boost.