Spanish Salmon Empanadas Recipes

SALMON EMPANADAS

Salmon Empanadas image

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!

Categories Entree

Time 20m

Yield 5

Number Of Ingredients 8

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

Steps:

In a medium-sized, deep bowl, combine all the ingredients, minus the empanada dough and flour. Mix with a wooden spoon.
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.
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.
Serve, and enjoy!

Nutrition Facts : ServingSize 1 Serving

SPANISH SALMON EMPANADAS

Spanish Salmon Empanadas image

Inspired in grandma's bacalao empanadas I made Spanish Salmon Empanadas. Made with canned salmon, garlic, capers, olives, olive oil, diced potatoes and tomato puree. And seasoned with Knorr® Tomato Bouillon with Chicken Flavor to give that authentic latino flavor.

Provided by Chef Adriana Martin

Categories Main Dish

Time 45m

Number Of Ingredients 12

Ingredients

1 tablespoon Spanish olive oil
2 garlic cloves (finely chopped)
1/2 onion (finely chopped)
1 can pink salmon (ready to use with no bones and skin)
2 tablespoons Spanish olives (alcaparrado with red pimentos)
1 tablespoon capers
1 cup tomato puree
2 cups white potatoes (peeled and diced)
1 tablespoon Knorr® Tomato with Chicken Flavor 2.2 lb (Granulated Bouillon)
1 teaspoon black pepper
4 ready to use pie crusts
1 egg (beaten)

Steps:

Make the Spanish salmon dish that will be used to stuff the empanadas. Add olive oil to a pan and sauté the garlic, the onions and the salmon.
Add the rest of the ingredients and season with Knorr® Tomato Bouillon with Chicken Flavor to add that authentic latino flavor.
Cook the salmon until potatoes are tender and let it get cold before preparing the empanadas.
Extend the pie crust and cut circles. Stuff each with the Spanish salmon dish, seal with egg wash and bake at 450 degrees Fahrenheit until golden brown.
Serve the empanadas hot and pair with your favorite salad or the flavorful Knorr® Black Bean Salad

Nutrition Facts : Calories 410 kcal, Carbohydrate 45 g, Protein 10 g, Fat 21 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 27 mg, Sodium 351 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 13 g, ServingSize 1 serving

SPANISH BAKED SALMON

Spanish Baked Salmon image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 cups sourdough bread croutons (1-inch dice)
3/4 cup pitted green olives
3 red onions, cut into wedges
3 red bell peppers, seeded and cut into 6 slices each
1/2 teaspoon smoked paprika
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
5 tablespoons olive oil
Six 6-ounce fillets skinless salmon
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F.
Put the croutons, olives, onions and peppers on a baking sheet. Add the smoked paprika, salt, pepper and 3 tablespoons of the olive oil and toss until everything is evenly coated. Bake for 15 minutes.
Rub the salmon with the remaining 2 tablespoons olive oil and arrange it among the vegetables and croutons on the baking sheet. Bake until the salmon is cooked, another 10 to 12 minutes.
Garnish with the parsley and serve.

EMPANADAS (BEEF TURNOVERS)

Empanadas (Beef Turnovers) image

The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.

Provided by Goya

Categories Trusted Brands: Recipes and Tips Goya®

Time 1h20m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon Goya Extra Virgin Olive Oil
½ pound ground beef
½ medium yellow onion, finely chopped
¼ cup Goya Tomato Sauce
6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tablespoons Goya Sofrito
1 packet Sazon Goya with Coriander and Annatto
1 teaspoon Goya Minced Garlic
½ teaspoon Goya Dried Oregano
Goya Ground Black Pepper, to taste
1 (14 ounce) package Goya Discos (yellow or white), thawed
Goya Corn Oil, for frying

Steps:

Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.

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