Avocado Roasted Salmon with Wild Rice - Jamie Geller

Avocado Roasted Salmon with Wild Rice

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Avocado Stuffed Salmon with Wild Rice

Slow roasting salmon means the salmon bastes itself. The naturally sweet and briny flavor is complemented by a relish of avocado and edamame with soy and tangy rice wine vinegar. Delicious and lightening FAST for a slow roast! 

Make this gluten free by using gluten free teriyake sauce available on amazon, large supermarkets and specialty food stores. 

RELATED: GRILLED SALMON AND VEGGIE BUNDLES

  • Duration
  • Cook Time
  • Prep Time
  • 6 salmon filets & 3 cups riceServings

Ingredients

  • 6 skin-on salmon filets, about 2 pounds
  • 1 avocado, pitted, peeled and thinly sliced
  • 1 tablespoon olive oil
  • 1¼ cup teriyaki sauce

  • 2½ cup cooked wild rice

  • ¾ 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.

1. 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.

2. 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.

3. 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.