Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: remove the skin from the salmon by slicing it with a very sharp knife. marinate the salmon in the teriyaki marinade for about ten minutes. add olive oil to a frying pan and turn the heat up to medium high. sear the salmon fillet on both sides, until it's browned and gorgeous. i like it rare, so i just sear quickly and remove from heat immediately. if you want it well done, let it sit on both sides for about 2 minutes. remove from heat. thinly slice the avocado and layer about 4 slices over the fillet. drizzle a little bit of extra marinade over the fish. dig in:).

Target recipe: in a medium saucepan combine water, butter, and wild rice mix. bring to a boil; cover and simmer until the liquid is absorbed, about 25 minutes. remove from heat and stir in peeled, sliced avocado and chopped red bell pepper. in a small bowl combine mayonnaise, chopped cilantro, and prepared brown mustard. stir until thoroughly combined. cover and refrigerate. place salmon filets in a large skillet. sprinkle with salt. place thinly sliced onion on top. add chicken broth and peppercorns. heat until the mix ture slightly simmers. reduce heat and cook slowly for 10 minutes or until the salmon flakes easily with a fork. discard the broth, onion, and peppercorns. serve salmon over rice. top with the mayonnaise mixture.