BREAKING NEWS: food blogger is not a fan of cooking dinners.

My weekends are often spent planning, prepping and making dishes, usually 2 or 3 in a day, during which I declare the kitchen a Justin-free-zone and I take my time perfecting recipes, setting up shots and editing photos. Throw into the mix the usual meal prep sessions for our weekday lunches, and I am done with cooking by about 5:43pm each Sunday.

In recent years I have come to rely on pasta being the quickest and most fulfilling of dinners- throw in a can of tuna or some left over pieces of chicken and you have a reasonably nutritious meal. But I am bored of pasta.  Sure it’s simple, quick, reliable, hearty, but it’s not very exciting, at least not the ways I make it. So I had to step up my game, I had to learn to like cooking every day, not just the days when I’m getting paid to blog.

Pressed for time on Thursday, I threw together something other worldly together- hot (spice level and temperature) flaked salmon tacos with a tri-coloured Asian coleslaw and sriracha lime mayo. The street taco pack we picked up last week had 12 pieces in it. We ate the lot, that’s how good this is.

Serves 2 hungry adults (or 4 polite ones)


1 4-5oz salmon filet

1 tsp cayenne pepper

2 tbsp honey

1/4 head white cabbage

2 rainbow carrots

1/2 cup golden raisins

1/2 cup rice vinegar

1/4 sesame oil

2 tbsp pickled ginger (optional)

1 tbsp sesame seeds

1/2 cup chopped cilantro/fresh coriander

1 cup may0

3 tbsp srircha

juice of half a lime

soft street tortillas

Make the coleslaw first: finely chop the cabbage into a large bowl before grating the carrots in and adding the cilantro and gold raisins. Pour over the vinegar and oil, sprinkle on the sesame seeds, mix thoroughly and chill for at least an hour.


Preheat oven to 375F/195C and line a baking tray with parchment. Mix the honey and cayenne pepper together before pour liberally over the salmon. Bake for 25 minutes. Break the fish apart into sizeable flakes and decant into a bowl.

Mix the lime juice, sriracha and mayo together thoroughly. Bring the fish, coleslaw and tortillas to the table, and dinner is served!


One Comment Add yours

  1. Melanie Holihead says:

    I demand you make this when we visit. DEMAND, I tell you.

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