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Salmon Empanadas

Salmon Empanadas
  • Prep 5 min
  • Total 20 min
  • Ingredients 8
  • Servings 5
While I may not be a huge fan of fish, I do love the soft texture and delightful flavor of salmon. At home, I vacuum-seal fillets and freeze them. I add salmon to salads or pasta dishes, I prepare it grilled or the way my daughters like it. If I’m watching my budget, I buy canned salmon; it tastes good, it’s economical and super convenient in terms of keeping it on hand in the pantry. I recently learned how to prepare a feast fit for the gods: super original, salmon empanadas. If you’re a fan of bagels with salmon, capers, egg and red onion, with just a touch of fresh dill, this recipe is a delightful variation. Enjoy!

Ingredients

  • 1 big can pink salmon
  • 1/2 red onion, finely chopped
  • 1 tablespoon baby capers
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper, to taste
  • 1 package (20 discs) empanada dough, for frying
  • 1 tablespoon flour
  • Oil for frying

Directions

  • 1
    In a medium-sized, deep bowl, combine all the ingredients, minus the empanada dough and flour. Mix with a wooden spoon.
  • 2
    Sprinkle a clean, flat surface with flour, and lay out the dough discs. Put 1 tablespoon of the empanada filling in the center of each disc, fold and seal with a fork.
  • 3
    Fill a medium-sized frying pan with oil. Once hot, fry the empanadas in batches, for approximately 5 minutes or until golden brown. Remove from the pan and transfer to a paper towel lined plate to absorb excess oil.
  • 4
    Serve, and enjoy!

  • Use a fork to fluff the salmon before incorporating and mixing it with the other ingredients.
  • If you don’t have fresh dill, use dried.
  • Pair these delicious empanadas with Sriracha sauce or dill dip (made with mayonnaise, sour cream, parsley, dill, salt and freshly ground pepper).

No nutrition information available for this recipe

  • While I may not be a huge fan of fish, I do love the soft texture and delightful flavor of salmon. At home, I vacuum-seal fillets and freeze them. I add salmon to salads or pasta dishes, I prepare it grilled or the way my daughters like it. If I’m watching my budget, I buy canned salmon; it tastes good, it’s economical and super convenient in terms of keeping it on hand in the pantry. I recently learned how to prepare a feast fit for the gods: super original, salmon empanadas. If you’re a fan of bagels with salmon, capers, egg and red onion, with just a touch of fresh dill, this recipe is a delightful variation. Enjoy!
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