Potato-Crusted Salmon Recipe

Potato-Crusted Salmon Recipe

  • 6 sprigs thyme leaves
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 cups red wine
  • 1 (12 ounce) can beef broth
  • 1 (6 ounce) package UNCLE BEN'S® Long Grain & Wild Rice Original Recipe
  • 1 cup shiitake or white mushrooms, quartered
  • 1 cup crimini mushrooms, quartered
  • 2 cloves garlic, minced
  • 3 salmon fillets
  • 1 cup potato chips
  1. For Red Wine Sauce: Heat 1 Tbsp. oil in saucepan over medium-high heat. Saute onion and 3 sprigs of thyme. Add red wine and beef broth; reduce to 1 cup. Strain through fine sieve and return to pan.
  2. Cook rice according to package directions.
  3. Preheat oven to 350 degrees.
  4. In separate saucepan, heat 1 Tbsp. oil. Add mushrooms, remaining thyme leaves and garlic until brown. Mix with cooked rice.
  5. Brush salmon with oil and season with salt and pepper. Gently press crumbled potato chips on top of each piece of salmon. Bake 8-10 minutes.
  6. To serve, drizzle some of the red wine sauce on plate. Add 1/2 cup of sauce to rice and mushroom mixture. Top with salmon and drizzle with remaining sauce.
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