Crusted Salmon Recipe

Name: Crusted Salmon
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3 servings
Ingredients: 3 salmon fillets (5 ounces each); 1 box UNCLE BEN’S® Long Grain & Wild Rice, Original Recipe; 1 medium onion, diced; 1 cup quartered crimini mushrooms; Salt and pepper to taste; 1/2 cup crumbled baked potato chips; 2 tablespoons olive oil; 6 sprigs thyme; 2 cloves garlic, minced; 2 cups red wine; 1 15-ounce can beef or vegetable broth; 1 cup quartered shitake or white mushrooms

Ingredients

3 salmon fillets (5 ounces each)
1 box UNCLE BEN’S® Long Grain & Wild Rice, Original Recipe
1 medium onion, diced
1 cup quartered crimini mushrooms
Salt and pepper to taste
1/2 cup crumbled baked potato chips
2 tablespoons olive oil
6 sprigs thyme
2 cloves garlic, minced
2 cups red wine
1 15-ounce can beef or vegetable broth
1 cup quartered shitake or white mushrooms

PREP TIME 30m	COOK TIME 10m	TOTAL TIME 40m
YIELD 3 servings

Instructions

Cook rice according to package instructions and preheat oven to 350°F.
While rice is cooking, prepare the red wine sauce. Sauté onion and 3 sprigs of thyme in 1 tablespoon of olive oil. Add red wine and broth; reduce liquid to 1 cup. Strain sauce through fine sieve and keep warm.
Make mushroom ragout by heating the remaining 1 tablespoon of oil in a saucepan. Stir in mushrooms, leaves from remaining thyme sprigs and garlic and cook until mushrooms are browned. Combine mushroom mixture and 1/2 cup of the wine sauce with cooked rice; set aside.
Brush salmon with oil and season with salt and pepper. Gently press crumbled potato chips on top of each piece of salmon. Bake on cookie sheet for 8-10 minutes.
To serve, drizzle some wine sauce on each plate and top with rice and mushroom mixture. Top with a piece of salmon and drizzle with remaining sauce.

Dinner