Crusted Salmon Filets with Wild Rice
Description
Salmon lovers will make this healthy meal often because it is so delicious and easy to make. It has a crunchy potato chip crust and is served with a red wine sauce and long grain wild rice. It can be ready in a little over 30 minutes.
Ingredients
3 salmon fillets (5 oz. each)
1 box UNCLE BEN’S® Long Grain & Wild Rice, Original Recipe
1 medium onion, diced
1 c. clean, quartered Crimini mushrooms
salt and pepper, to taste
1/2 c. crumbled baked potato chips
2 T. olive oil, divided
6 sprigs thyme, divided
2 cloves garlic, minced
2 c. red wine
15 oz. can beef or vegetable broth
1 c. clean, quartered Shitake or white mushrooms
Directions
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Preheat oven to 350 degrees.
Cook rice according to package instructions.
While rice is cooking, prepare the red wine sauce:
Sauté onion and 3 sprigs of thyme in 1 T. olive oil; add red wine and broth; reduce liquid to 1 cup. Strain sauce through a fine sieve; keep warm.
Make mushroom ragout:
Heat the remaining 1 T. oil in a saucepan; stir in mushrooms, leaves from remaining thyme sprigs and garlic; cook until mushrooms are browned. Combine mushroom mixture and 1/2 c. wine sauce with cooked rice; set aside.
Brush salmon with oil; season with salt and pepper. Gently press crumbled potato chips on top of each salmon filet. Bake on baking/cookie sheet for 8-10 minutes.
Serve, drizzled with a bit of wine sauce on each plate; top with rice and mushroom mixture. Place a piece of salmon on top; drizzle with remaining wine sauce.
3 servings.