Crusted Salmon Filets with Wild Rice
Recipes Healthy Cooking Main Dish Meal ideas Quick and Easy Seafood
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.