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.