Preheat the oven at 190C.
Unpack the mushrooms and put them in a bowl with the hot water.
Wash the salmon medallions with cold water then drain and wrap in kitchen towels until completely dry.
Prepare a baking tray with baking paper.
Season the salmon with the garlic powder, the salt, the ground pepper and chopped chives stalks.
Insert the tray in the oven for 30 minutes.
In the meantime boil the brown rice according to the package instructions or those of the rice cooker/ multicooker if you are using one.
Peel and chop the red onions and the garlic cloves and put them to heat up in a pan on medium heat, then add a few spoons of the water from the mushrooms.
When the onions got softer, add the mushrooms - drained, but do not throw away the water.
Add the crumbled chicken stock cube, the garlic powder, salt and pepper to taste and stir for 2-3 minutes.
Add a quarter of the water used to defrost the mushrooms, put on a lid and leave to simmer for 5 minutes.
From time to time, take the lid away and add another quarter of the water, until all the water was used.
By the time the rice is done, also should be the mushrooms sauce. It's time to combine the two and stir continuously for 2 minutes.
Season with salt and pepper if needed, then add the chopped parsley.
Serve the salmon with mushrooms rice and a drizzle of lime.