Chef Eric Wells
Enjoy a bite-sized delight with Chef Wells’ mini salmon croquettes served alongside a zesty lemon tartar sauce. Check out the recipe below and bring this flavorful dish to your kitchen!
Join us on the first Friday of every month from 12–1 PM at the Fairfax Market Café, where Chef Wells serves up a fresh, seasonal creation using fresh ingredients from Fairfax Market. Stop by, taste what’s cooking, and get inspired!
Croquette Ingredients:
1 ½ lbs. Atlantic salmon filet, skin on
3 tablespoons olive oil, divided
2 tablespoons Old Bay
Black pepper
1 cup yellow onion, diced
½ red bell pepper, seeded and diced
1 + 2 tablespoons butter
1 cup panko breadcrumbs, plus more if needed
2 large eggs, beaten
¼ cup mayonnaise
1 tablespoon Worcestershire sauce
¼ cup parsley, minced
2 teaspoons salt
Lemon Tartar Sauce Ingredients:
2 cups mayonnaise
1/2 cup sweet pickle relish
2 tablespoons capers, rinsed, drained, and chopped
2 tablespoons fresh lemon juice
2 tablespoons prepared horseradish
1 tablespoon hot sauce
2 teaspoons Cajun seasoning
Lemon wedges
Instructions (Croquette)
Heat a large, nonstick skillet over medium high heat, add 1 tablespoon olive oil. Season salmon with Old Bay and black pepper. Add salmon to skillet and cook on each slide for about 5 minutes or until cooked through. Remove salmon and set aside, lightly covered with foil to tent, allowing salmon to rest. Using forks or a spoon, gently flake salmon away from skin. Place flaked salmon in a large bowl.
Heat same skillet over medium heat. Add 1 tablespoons olive oil, 1 tablespoon butter, diced onions and bell pepper. Sauté until vegetables soften, about 7 minutes, then remove from heat. Add vegetables to salmon, along with breadcrumbs, eggs, mayonnaise, Worcestershire, parsley and salt. Stir to combine. If mixture is too wet, add more breadcrumbs. Form salmon mixture into small patties and set aside on a clean sheet pan.
Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat. Add salmon cakes and sauté on each side for about 3 minutes, or until they are golden brown. Remove and place on a paper towel to drain. Serve warm.
Instructions (Tartar Sauce)
Prepare tartar sauce by stirring together all sauce ingredients in a bowl and chill, covered, until ready to serve. Garnish with lemon wedges.
About Chef Eric Wells
Born and raised in Cleveland, Ohio, Chef Eric has always enjoyed cooking. As a youth, his mother taught him the magic of pairing different ingredients, spices and herbs to create marvelous dishes. Before she passed in 2003, Chef Eric promised his mother that he would take his passion for food and make it his career of choice.
Skye La Rae’s Culinary Services
Skye LaRae's is Northeast Ohio's premier private chef company. We specialize in creating culinary experiences. We do Intimate Dinners for Two, Dinner Parties, Cooking Classes, Hors d'oeuvres Gatherings and and Catered Events. Since 2004, Skye LaRae's has provided thousands of clients first-class service, wonderful food and amazing experiences!
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