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Title: Great with salmon, on sandwiches, and in soups!
Review: This is my favorite spice to put on fresh salmon. Back in 2004, we took a trip to the Oregon coast, and one night I grilled salmon fillets with this Cajun Creole seasoning, some garlic, Tillamook butter, salt, pepper, and just a tiny bit of lemon. We served it with pine nut cous-cous, grilled vegetables, and northern Italian bread . . . And my family still talks about the salmon to this day! Every summer they ask me to make it again - in fact, they have even offered to drive two hours to the coast to buy fresh salmon - if only I will agree to cook it.I also like to sprinkle this on sandwiches when I get tired of the same old thing. I usually put it together with oven-roasted turkey, provolone, lettuce, tomato, red onion, basil, oil, and a dash of vinaigrette. I've used Cajun Creole a few times for various soups, too. You would be surprised what it can do for homemade chicken soup (or waterhole soup for that matter).
