Salmon and avocado happen to be two of my favourite foods, but to be honest with you, I never thought of preparing them together (unless in the form of a sushi roll, of course). Here is a recipe from Jamie Geller’s collection, that instructs otherwise.
Avocado Stuffed Salmon with Wild Rice:
Serves: 4 – 6
- 6 skin-on salmon filets, about 2 pounds
- 1 avocado, pitted, peeled and thinly sliced
- 1 tablespoon olive oil
- 1/4 cup teriyaki sauce
- 2 1/2 cups cooked wild rice
- 3/4 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.
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.
Recipe Source: Jamie Geller’s Joys of Kosher