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Combine 1/4 cup teriyaki sauce and fish in a zip-top plastic bag. Seal and marinate 20 minutes.

Toast the sesame seeds in a large nonstick skillet over medium heat, for several minutes or until golden brown. Set aside.

Drain the fish, discarding the marinade. Place the fish in a skillet, and cook, skin side down for 5 minutes, over medium heat.

Turn the fish over and cook for 5 more minutes over medium-low heat. Remove from skillet, and keep warm.

Add the zucchini, scallions, and 1 tablespoon of oil to the skillet. Sauté for 5 minutes, or until lightly browned. Remove from the heat and stir in 1/4 cup teriyaki sauce.

Sprinkle with the sesame seeds, and serve with salmon.