This dish is an incredibly simple & delicious way to incorporate some salmon into your diet. I am a big Salmon lover, but usually get it out at restaurants instead of cooking it myself at home. In the past, when I have happened to cook salmon at home I’ve always grilled it. This time around I cooked it in a skillet, and prefer this method so much more!
What You Need:
- 2 Salmon Filets
- San-J Gluten Free Soy Sauce (I use Low Sodium)
- Sesame Seeds
- Minced Onions
- 1 small-medium Green Zucchini
- 1 small-medium Yellow Zucchini
- Canola Oil
- Salt & Pepper
Before you start: Place Salmon in large Ziploc bag with 5 TBSP of Soy Sauce to let marinate.
Turn burner to medium-low heat and sprinkle some sesame in. Toast them for approx 3-5 minutes, moving them around to toast on both sides. Remove from pan and place on a plate or small container.
Place Salmon into pan (leaving it on medium-low heat) and cook for 5 min, turn over to other side and cook for an additional 5 min. Remove from pan and wrap in foil to keep warm (While salmon is cooking chop up the zucchini)
Chop zucchini into thin pieces. After removing salmon place into the pan along with 3 tsp of canola oil. Sprinkle lightly with salt, pepper & minced onions. Cook for approx 5-7 minutes or until zucchini it is soft, but try not to let it get to mushy (you’ll cook out all of the nutrients.)
Place salmon on plate and top with the zucchini. Sprinkle dish with previously toasted sesame seeds. I served this dish with plain white rice and it was a delicious pairing. Enjoy!