A lot of friends ask me whether I eat all the food I cook on the blog. To that I always answer a resounding “yes”! I'm not sure what they think I do with it!
Another question I get often, is if the food I cook reflects my diet/lifestyle. I think what they really mean is “do you eat all those pavlovas you cook?”. LOL
When it comes to sweets/cakes I of course eat it to make sure it’s ok, however the rest gets donated to neighbours and friends. (there is no way I'd be able to keep my trim physique!)
I love cooking (and eating!) but I try to limit everything and keep it all in balance.
Take the gazpacho soup I made recently. There was no way I was going to gobble all that down. It would've taken me a whole week! Instead I gave it to a friend who has a huge love for cold soups.
Sometimes I plan my creations, other times they come by accident.
This Cajun-style salmon souvlaki I whipped up earlier today, came about because I was doing a mini clean up of the fridge.
“Oops!...there's two more fillets of salmon still left” I thought. I also notice some roasted peppers staring from the back.
So with a little Cajun seasoning, a few spare skewers lying in my draw a new souvlaki was born. I accompanied this with a tomato and spring onion salad and lunch was promptly served! (it also gave me an opportunity to show off my new darker dramatic backdrops).
These salmon souvlaki were wonderful. The Cajun spices worked wonders against the juicy flesh. The only other thing I did was drizzle a little olive oil with a squeeze of lime juice on top. Tangy, summer-y, refreshing and tasty! (and yes I ate them all with great gusto!).
Cajun-Style Salmon Souvlaki
- 400 g salmon fillets cubed in 2cm pieces
- 1 tbsp Cajun spices or herbs of your choice
- 1 red pepper roasted, cut into small strips (good quality ones in a jar are fine)
- 1 lime juiced
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp olive oil
- Coat the salmon cubes in Cajun spices and thread on pre soaked bamboo skewers, alternating with roasted peppers or vegetable of choice
- Cook for two mins on each side
- Serve witha drizzle of olive oil, cracked pepper and a good squeeze of lime juice.