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Chili Lime Salmon with Mexican Rice

If you are no longer working from home and spending your Monday-Friday working your 9-5, I bet you are sort of too tired to make yourself dinner by the time you get home. If you are like me you are probably trying to keep the same routine or the same healthy habits as much as you did when you weren't working as much. You are trying to keep your exercise routine, diet, mental health all while you work in your "back to work" environment. IT IS HARD! Trust me I believe it! I am going through the same thing.

If you haven't already looked through the About Me page on my website then you probably didn't know that I am a full-time Food Stylist! So that means I am apart of film production and currently in the US that is considered as essential worker. Boy! Am I working like never before. It is great! Don't get me wrong, I am forever grateful to be working and to get the recognition I have been waiting for. But I am working so much that I am sooo tired by the time I get home. I barely make dinner for myself. Can you believe that, someone who cooks for a living doesn't even want to cook for herself at the end of the day.

Well, when I do cook I typically go along the lines of my current diet. Like you, I went on a crazy diet in the begining of the pandemic and although I am no longer on that diet, I am still mindful of my daily consumption of food. Salmon, is probably my favorite fish! It is subtle in flavor, meaty and delicious! You can do so much with it! In this recipe I tied in a healthy, quick and tasty salmon with a flavorful carb, Mexican Rice. Now mexican rice, is proably the second easiest rice dish to make (second to plain white rice). So while that rice is cooking up in the corner of your stove top you have time to cook that salmon to perfection. MULTI-TASKING!!! Lets dive into the recipe!

Chili Lime Salmon with Mexican Rice

Chili Lime Salmon


1 lb. salmon (2-3 filets)

1 teaspoon grape seed oil

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/4 teaspoon salt

zest and juice of 1 lime

Mexican Rice


1 teaspoon grape seed oil

1/4 cup yellow onion, small dice

1/2 cup long grain white rice

1/4 cup tomato purée

1 cup chicken stock

1 bay leaf

1 teaspoon salt


1/3 cup red cabbage, shredded

2 tablespoon queso fresco

lime zest


  1. In a small saucepan, heat the oil on low-medium heat. Add the diced onion and sauté until softened, about 3 minutes.

  2. Mix in the white rice and toast for 2 minutes.

  3. On low heat, stir in the tomato purée and let reduce until liquid thickens and the sauce begins to stain the rice, about 2 minutes.

  4. Stir in the chicken stock and bay leaf. Let simmer for 15-25 minutes until rice is fully cooked and liquid has reduced.

  5. Meanwhile cook the salmon: Season the salmon with chili powder, garlic powder, smoked paprika, salt, zest and juice of 1 lime. Heat a medium skillet with oil on medium-high heat and place the salmon skin side up. Let cook for 3-4 minutes until you get a nice golden brown sear.

  6. Flip the salmon and cook the skin for another 3 minutes or until the salmon is fully cooked through.

  7. Once the salmon is done and the rice is fully cooked, season the rice with salt and begin to plate.

  8. Garnish with shredded red cabbage, sprinkle of queso fresco and lime zest. Enjoy!

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