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Potato Crusted Salmon

Serve salmon on a bed of rice, strain sauce and add mushrooms to rice, take the liquid and reduce further to make a glaze for the salmon.

Serves: 3

Prep Time: 45
Meal Occasion: Main Dish, Dinner
Cuisine Type: American, Californian

Ingredients

1	box UNCLE BEN’S® Long Grain & Wild Rice Original Recipe
3	salmon fillets (6-ounce)
1	medium onion diced
2	cloves garlic minced
6	sprigs thyme leaves
2	cups red wine
1	cup shitake or white mushrooms quartered
1	cup crimini mushrooms, quartered
2	Tbsp. olive oil
1	cup potato chips crumbled
1	14 oz. can vegetable broth
	salt and pepper

Instructions

1. Cook rice according to package instructions and preheat oven to 350 degrees.
2. In the meantime prepare the red wine sauce. Sauté onion and 3 sprigs of thyme in 1 tablespoon of olive oil. Add red wine and beef broth; reduce liquid to 1 cup. Strain sauce through fine sieve and keep warm.
3. Make mushroom ragout by heating the remaining 1 tbsp. oil in a saucepan. Stir-in mushrooms, remaining thyme leaves and garlic until brown. Combine mushroom mixture and 1/2 cup of the wine sauce with cooked rice, set aside.
4. Brush salmon with oil and season with salt & pepper. Gently press crumbled potato chips on top of each piece of salmon. Bake 8-10 minutes.
5. To serve, drizzle some wine sauce on plate. Arrange a piece of salmon on top and drizzle with remaining sauce.