Salmon with Lime

My mom told me that she had a new Salmon recipe and I couldn't wait to try it. I love Salmon, so any chance I can get to make it and to try something new and yummy, I take it.

This along with my Honey Ginger Salmon are so fresh and the perfect spring or summer dishes. They can both be made in the oven or on the BBQ. And as you can see I served it with my Cilantro Rice .


Start with a filet of Salmon. I used one large one, but this recipe could probably handle 2 medium filets. Any more than that, you may have to double the glaze.

Line pan with Parchment paper. Rinse Salmon and dry it with Paper towel. Put on pan skin side down.
I usually try to take the skin off before, but it can also come off after. Just don't eat the skin.

Preheat over to 425 degrees.



In a medium bowl combine;

3 tbsp liquid honey
1 tsp lime zest
1 tbsp lime juice
1/2 minced garlic
1/2 tsp minced ginger
1/4 tsp salt



Brush your filet with 1/2 of the glaze.



Bake for 4 minutes.

Remove and brush with remaining glaze.



Bake till done. which will be about another 10 minutes or so, depending on your filet.

Serve with Rice and a summer salad and you have the perfect summer meal.

Tex-Mex Chicken 'N' Rice Casserole

I know it took me so long to post this recipe. I'm sorry. This is from way back when I was having my mexican week.

This recipe was also so good. I know it feels like I say that about everything I make; but I just post the good stuff. I have actually made a few things that I don't like, so I don't really feel the need to share them with you. I will spare you yucky food. Anyways, here it is.

Also, please post a comment if you have tried a recipe on here. Don't be shy. Even my own Mom tried a recipe off here.


In a medium saucepan cook;

1 cup chopped onion (1 medium)
1tbsp olive oil



Stir in;

1 cup uncooked rice
1 14oz can chicken broth
2 cups water

Bring to a boil and reduce heat. Simmer, covered, for 20 minutes. The liquid will NOT be fully absorbed.



Transfer Rice mixture to large bowl.

Add;

2 cups chopped chicken (I used a rotissarie chicken)

1 cup seeded tomato (2 medium)

3 tbsp canned diced green chile peppers, drained

1 1/2 tsp chili powder

1 tbsp dried basil, crushed

1/8 tsp ground cummin (if you don't have cummin, you can use curry)

1/8 tsp black pepper

Mix together

Transfer to an ungreased 2-quart casserole dish.

Bake covered at 425 F for 25 minutes or until heated through.

Uncover and sprinkle with ;

1/2 cup shredded cheddar cheese (I actually used the tex-mex cheese)

Let stand for 5 minutes before serving.

If desired garnish with cilantro.