RECIPE: Cajun baked Salmon with Olives & Tomatoes

Thought I'd share tonight's dinner with you all. Very quick and easy to make, and full of flavour despite not being having to marinate overnight - RESULT.

The end product is nothing short of amazing (not even trying to toot my own horn - a child could make this). The salmon is SO tender and juicy - there's nothing worse than dry fish. Ick. Ew.

Just follow these easy steps and you'll have a meal on your plate within half an hour!

Dry off any moisture

Told you it would be easy! A couple of things I hadn't mentioned, is that once you've whacked everything into your baking tray/dish/vessel, add some water. Don't splash it all over the top, as you'll end up washing off your seasoning. Just pour into the corner of the dish until you can see it peaking up between the tomatoes and other yummy bits. 

Also don't forget to cover your dish with FOIL! This paired with the water we just added, will keep the fish nice and moist, making for a juicy and tender end result.

One more thing you can do, is once everything has cooked, transfer to a pretty presenting dish, and keep the juices behind. Pour the juices into a saucepan, and add a mixture of 1 heaped tsp Plain flour and 5 tbsp milk. Separately, crumble half a fish stock cube into a a small amount of boiling hot water, and once it's fully dissolved you can add that to the saucepan along with a dash of the Cajun seasoning, and a splash of ketchup. Keep stirring everything until you have a thickened sauce to serve with your fish. 

Now, dish up your little salmons with steamed veggies and rice, and get nommin'!