Gluten Free Salmon & Zucchini

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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
  • Foil

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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.

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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)

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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.)

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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!

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