I tried to angle the bread so you couldn't tell I took a bite first. This is a great healthy summer-ish recipe that's still rich enough to be satisfying. It's hard to NOT create something satisfying when guacamole is involved, but the salmon is really good too. And a chunk of yummy bread on the side helps. I've been on an avocado kick, so it was only a matter of time before I combined it with salmon. I usually like to pan-fry my salmon, but I tried broiling it because that was more conducive to taking care of a baby at the same time, and it was delicious! I still like the crispiness that you get in a pan, but I'll take this for how easy it was. I used Tony Chachere's blend (it's the only spice blend I bother keeping in the pantry), and it was perfect. No need to figure out how to balance cajun spices from scratch here. The Recipe (serves 2): 1/2 lb salmon (I like skinless to go over salad) 1 tb Tony Chachere's cajun seasoning (or
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.