Prep time
10 MIN
Total time
30 MIN
Serves
4
Using zucchini as a base gets extra vegetables into this delicious recipe! 

Ingredients

Directions

  1. In a measuring cup, whisk together broth and Teriyaki sauce. Pour half of the marinade over the salmon and turn to coat. Let marinate for at least 10 minutes in the refrigerator. 
  2. In a large skillet, bring remaining marinade to boil and toss with bok choy; cook, stirring often until tender crisp, about 3 minutes. Remove from heat and stir in green onion and zucchini. Transfer to platter. 
  3. In same skillet, heat oil over medium heat. Cook salmon with marinade on both sides, until golden, turn off heat, cover and let sit, just until fish is opaque and can be flaked with a fork, about 5 minutes. Break salmon up over zucchini mixture and serve. 

Recipe tips

Zucchini “noodles’ can be made simply with a hand spiralizer or even purchased prepared at the grocery store. 

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Seafood Broth

Campbell's® 30% Less Sodium Ready To Use Seafood Broth

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