Recipes by Dawn Jackson Blatner, RDN, CSSD | Styling by Lindsay Guscott 
Photography by Paul Buceta

Let’s face it: Salmon and rice has become a staple in your weekly dinner rotation, and while it’s quick and easy, it’s a little lackluster. That’s why we know you’ll be all over this re-vamped version.

Swapping your usual rice with this 50/50 version is a serious gamechanger. It combines brown rice with cauliflower rice and packs a punch in the flavor department with zesty lime and cilantro. Topped with omega-3 fats found in fish, this easy weeknight dinner isn’t just delicious, it’s also a major score for your health.

Blackened Salmon with 50/50 Cilantro-Lime Rice

Prep Time: 5 Minutes    •   Total Time: 45 Minutes    •    Makes: 4 Servings

50/50 Rice:
¾ cup uncooked brown rice
1 ½ cups water
3 cups frozen cauliflower rice
½ cup cilantro, chopped
1 lime, zest and juice
½ tsp sea salt
½ tsp black pepper

16 oz salmon
½ Tbsp olive oil
2 Tbsps blackened seasoning
Garnish: 1 avocado, sliced

  1. Cook rice according to package directions. Once cooked, add frozen cauliflower rice, cover again, and let sit for 10 minutes. Fluff with a fork and stir in cilantro, lime zest, lime juice, salt, and pepper.
  2. While the rice is cooking, preheat oven to 375℉. Put fish skin-side down on a parchment-lined baking sheet, rub fish with oil, and sprinkle with blackened seasoning.
  3. Bake for 12-15 minutes, until fish is opaque and internal temperature of 145℉ is reached. Serve with cilantro-lime rice and sliced avocado.

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