Monday, February 11, 2013

Stuffed Avocado Salmon- Yummy!!


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 brown rice
1 Roma tomato diced
1 cup of black beans
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 cooked rice in a sauce pan over medium heat. Add tomatoes, black beans, 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.

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