Avocado Roasted Salmon with Wild Rice

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Avocado Stuffed Salmon with Wild Rice

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

  • Duration
  • Cook Time
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  • 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.