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Salmon Empanadas

salmon empanadas Entree
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! MORE + LESS -

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

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  • 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!

Expert Tips

  • 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).

Nutrition Information

No nutrition information available for this recipe
More About 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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