Avocado Stuffed Salmon with Wild Rice

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Avocado Stuffed Salmon with Wild Rice

This recipes combines two of my favorite foods, Avocados and Salmon, they go together so perfectly served along side wild rice for a healthy delicious meal.

  • Duration
  • Cook Time
  • Prep Time
  • 6 salmon filets & 3 cups rice ServingsServings

Ingredients

  • 6 skin-on salmon filets, about 2 pounds
  • 1 avocado, pitted, peeled and thinly sliced
  • 1 tablespoon olive oil
  • 1/4 cup teriyaki sauce
  • 2 1/2 cup cooked wild rice
  • 3/4 cup frozen shelled edamame, defrosted
  • 3 green onions, chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil

Preparation

Preheat oven to 400 F.

Using a sharp paring knife, make a thin slit in the middle of each salmon filet, to form a pocket. Place 3 to 4 slices of avocado in each slit.

Heat a large oven proof sauté pan over medium high heat. Add olive oil and place salmon filets, skin side up and sauté 4 to 6 minutes or until golden brown. Carefully flip over and drizzle with teriyaki sauce. Place pan in the oven for 8 to 10 minutes or until salmon is cooked through.

Meanwhile, heat rice in a sauce pan over medium heat. Add edamame, green onion, soy sauce, rice wine vinegar and sesame oil and heat through until warm.

Serve each salmon filet with ½ cup wild rice salad.