Tonight's dish was not a one-dish meal so I had even more dishes to dirty, but this bloggery is not about my amazing ability to dirty way too many dishes in one meal preparation. This bloggery is about food, glorious food.
Tonight's feature recipe at Table 4 Five:
Salmon Cakes with Sour Cream Dill Sauce
2 (14.75oz) cans of salmon
2 tablespoons extra-virgin olive oil
3/4 cup chopped scallions
3 cloves fresh garlic, minced
1/2 teaspoon dried hot red pepper flakes
1/2 tablespoon lime juice
3 tablespoons corstarch
Salt and freshly ground pepper to taste
1 cup fat-free or low-fat sour cream (optional)
4 tablespoons fresh dill, finely chopped (optional)
Drain and separate salmon; set aside.
In a heavy bottomed skillet over medium-low heat, add 2 teaspoons of oil, scallions, garlic, and pepper flakes. Saute' until scallions are soft, then set aside.
In a bowl whisk together eggs, lime juice, cornstarch and salt and pepper. Add egg mixtrue to scallion mixture and gently fold in salmon.Form salmon mixture into 8 cakes and refreigerate for about 30 minutes.
Add remaining oil to a large skillet over medium low heat and add chilled salmon cakes. Slowly saute' cakes for about 2-3 minutes on each side until heated through. Mix sour cream and dill together and serve each salmon cake garnished witha tablespoon of sour cream and dill sauce if desired.