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Crusted Salmon & Rice Recipe

High Protein

Crusted Salmon Recipe

  • High Protein
  • Seafood
  • Long Grain & Wild
  • Nutritious Start
  • Flavored Grains
  • Bake
  • 30 - 45 MIN
Crusted Salmon & Rice Recipe
  • Servings
  • Prep
    30–45 min
  • Salty


About This Dish

Calling all salmon lovers! From the potato chip crust to the blend of spices, this will become one of your very favorite salmon recipes.


  • 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


  1. Cook rice according to package instructions and preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Amount per serving (3 total)

Calories: 670
Total Fat: 19g 29%
Saturated Fat: 3g 15%
Trans Fat: 0
Sodium: 1380mg 57%
Carbohydrates: 54g 18%
Dietary Fiber: 3g 12%
Sugars: 6g
Protein: 38g
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