Times

• Prep time: 5
• Cook time: 15
• Ready time: 20 min

Servings

6 salmon filets & 3 cups rice

Ingredients

• 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

Directions

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.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.