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Ingredients
  • Four 6-ounce skinless salmon fillets
  • 3 medium zucchinis, cut into 1-inch rounds
  • 3 tablespoons olive oil
  • ¼ cup low-sodium soy sauce
  • ¼ cup maple syrup
  • 3 tablespoons grated fresh ginger
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sriracha
  • 1 teaspoon cornstarch
  • 4 cloves garlic, grated
  • 3 green onions, sliced, whites and greens separated
  • Cooked rice, for serving
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