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!
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- Cook Time
- Prep Time
- 6 salmon filets & 3 cups riceServings
- 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
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.