Way back when I was at NYU, I used to love going to a particular restaurant that served only the freshest and most fabulous fish. (The line for this place stretched out the door and around the corner on most days.) My favorite entrée there was teriyaki glazed avocado stuffed salmon, and I cannot believe it has taken me over 10 years to recreate this simple culinary wonder!
I’ve paired my Avocado Stuffed Salmon with wild rice, so you have a complete meal in minutes — less than 30 minutes to be exact! If you don’t have teriyaki or want a different flavor, try my Salsa Stuffed Salmon.
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
Avocado Roasted Salmon with Wild Rice
Servings
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
Instructions
- 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.
I know you mentioned that its meant to be served right away but what about for a friday night meal? Would I keep it in the fridge or is it going to totally kill the whole thing?
i am looking for a recipe for whole wheat challah.
one more idea – this is what I just did the other night when I had company: Slice the fillet lengthwise but not all the way through to form a pocket insert avocado slices lengthwise so they fit nicely into the “pocket” drizzle with teriyaki and bake in the oven (forget the pan) at 375 for 15-25 minutes (or however you like to bake your salmon) depending on weight/size of each filet
this is definitely a serve immediately kind of dish and yes mashing could work nicely but I like the sliced for a more elegant presentation and if done like I describe in the comment above it really does stay stay put 🙂
I was wondering if this has to be served immediately (because of the avocado) or if it’s good the next day. Also, would slightly mashing the avocado keep the stuffing in better?
definitely don’t want to use under ripe avocados as they will not have fully developed their amazing flavor. “Gently” flip, ever so gingerly (how many ways can I say that 🙂 using a fish spatula (which is a wider mouth spatula made for exactly these scenarios) flip the fillet while using your other hand to hold in the avocado. Another trick is to slice the salmon fillet vertically but not all the way through making a long pocket and stuff the avocado slices into the fish lengthwise NOT like the picture but so that they parallel to the pocket and so they sit in the fish perfectly and don’t stick out on either side. SO you are keeping one long side of the salmon fillet closed entirely and you see just the edges of the avocado slices from the other side – this way you can use your hand to hold them in place when you carefully 🙂 flip. In fact that’s how the restaurant I used to frequent made this dish.
any tips to flipping the salmon without the avocado falling out. or should i be using avocado that is a little less ripe?