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This recipe combines two of my favorite foods, avocados and salmon. They go together so perfectly served alongside wild rice for a healthy, delicious meal.
6 skin-on salmon filets, about 2 pounds
1 avocado, pitted, peeled, and thinly sliced
1 tablespoon extra-virgin olive oil
1/4 cup Haddar Teriyaki Sauce
2 and 1/2 cups wild rice, cooked
3/4 cup frozen shelled edamame, defrosted
3 scallions, chopped
1 tablespoon Glicks Soy Sauce
1 tablespoon rice wine vinegar
1 teaspoon Gefen Sesame Oil
Preheat oven to 400 degrees Fahrenheit.
Using a sharp paring knife, make a thin slit in the middle of each salmon fillet, to form a pocket. Place three to four slices of avocado in each slit.
Heat a large oven-proof sauté pan over medium high heat. Add extra-virgin olive oil and place in salmon fillets, skin side up. Sauté four to six minutes or until golden brown. Carefully flip over and drizzle with teriyaki sauce. Place pan in the oven and bake at 400 degrees Fahrenheit for 8–10 minutes or until salmon is cooked through.
Meanwhile, heat rice in a saucepan over medium heat. Add edamame, scallions, soy sauce, rice wine vinegar, and sesame oil and heat through until warm.
Serve each salmon fillet with half cup wild rice salad. You can even go ahead and garnish with popped wild rice if you like.
Recipe reprinted with permission from JamieGeller.com.
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