Thursday, April 8, 2010
Teriyaki Salmon & Zucchini
I try to eat more Omega-3 fatty acids while I'm pregnant but sometimes I have a hard time preparing fish. I was intending to make this on the stove top this week but in the end, asked my husband to grill the fish outside.
I love homemade teriyaki sauce. This version isn't as thick as the bottled or restaurant versions, but it's light and flavorful. The zucchini goes nicely and I served it all with steamed jasmine rice. Even little girl ate a few bites!
Teriyaki Salmon and Zucchini (serves 2)
2 salmon filets, skin removed
2 zucchini sliced thinly
1 T toasted sesame seeds
1 c. teriyaki marinade (recipe follows)
Put salmon and 1/3 c. teriyaki marinade in a large ziplock bag and marinate for 20 minutes. Discard marinade and grill salmon until cooked through and flaky or heat a non-stick skillet or grill pan and cook on the stove top over medium heat until cooked through - about 5 minutes/side.
In a skillet, (you can use the same one as the salmon but take the salmon out first), saute the zucchini for 3-4 minutes. Add 2-3 T of the teriyaki sauce and cook until the zucchini is done. Serve the zucchini over or next to the salmon and sprinkle with sesame seeds and additional teriyaki sauce.
Teriyaki Marinade (makes 1.5 cups)
1/2 c. soy sauce
1/2 c. water
1/4 c. sugar
2 T worcestershire sauce
1 1/2 T white wine vinegar
2 T vegetable oil
1 1/2 T dried onion flakes
1 tsp. garlic powder
1/4 tsp. ground ginger
Combine all ingredients and stir until sugar is dissolved.