Crusted Salmon

Courtesy of Uncle Ben's®

Servings: 3
Prep Time: 10 Min.
Cook Time: 45 Min.

* 3 salmon fillets (5 oz.)
* 1 box UNCLE BEN'S® Long Grain & Wild Rice Original Recipe
* 1 medium onion diced
* 6 sprigs thyme leaves
* 2 Tbsp. olive oil
* 2 c. red wine
* 1 can (15 oz.) beef broth
* 1 c. crimini mushrooms, quartered
* 1 c. shiitake or white mushrooms, quartered
* 2 cloves garlic minced
* salt and pepper to taste
* 1/2 c. baked potato chips crumbled

1. Cook rice according to pkg. instructions and preheat oven to 350°F.
2. In the meantime, prepare the red wine sauce. Sauté onion and 3 sprigs of thyme in 1 Tbsp. of olive oil. Add red wine and beef broth; reduce liquid to 1 c. Strain sauce through fine sieve and keep warm.
3. Make mushroom ragout by heating the remaining 1 Tbsp. of oil in a saucepan. Stir in mushrooms, remaining thyme leaves and garlic until brown. Combine mushroom mixture and 1/2 c. 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 min.
5. To serve, drizzle some wine sauce on plate. Arrange a piece of salmon on top and drizzle with remaining sauce.