Salmon Empanadas with Chimichurri Sauce
This salmon empanadas with chimichurri sauce recipe features a flavorful blend of wild-caught pink salmon and Brussels sprouts.
Ingredients
Empanadas
- 1/4 c. extra virgin olive oil
- 3 c. brussels sprouts, shaved
- 4 garlic cloves
- 1 (40 oz) pouch Chicken of the Sea® Pink Salmon, Skinless & Boneless
- 6 tbsp white balsamic vinegar
- 4 tsp smoked paprika
- salt and pepper to taste
- 1/4 c. cilantro, chopped
- 4.55 lbs prepared pie crust, cut into 3.5-inch rounds
- 1 egg, beaten
Chimichurri Sauce
- 1 oz cilantro, chopped
- 1/3 c. extra virgin olive oil
- 4 garlic cloves
- .75 oz shallots, chopped
- 1/4 c. white balsamic vinegar
- 1 tbsp lemon juice
- salt to taste
- 1 tsp red pepper flakes
Nutrition Facts
calories
200
total fat
11g
saturated fat
4g
trans fat
0g
cholesterol
25mg
sodium
280mg
total carbohydrates
20g
fiber
0g
total sugars
0g
added sugars
0g
protein
7g
vitamin d
0% DV
calcium
0% DV
iron
0% DV
potassium
2% DV
Instructions
- Preheat oven to 450°F and line sheet pan with parchment paper. Set aside.
- Heat olive oil in sauté pan over medium heat. Add Brussels sprouts and garlic; cook until garlic is fragrant. Remove from heat.
- In large bowl, combine salmon, vinegar, paprika, salt, pepper, and cilantro. Fold in Brussels sprouts and garlic.
- Using #60 scoop, add salmon mixture to each round.
- Fold each round in half and crimp closed using fork. Brush with egg wash.
- To make the chimichurri sauce, combine ingredients in blender or food processor.
- Bake empanadas for 12 minutes. Serve with chimichurri sauce.
- Serving size = 4 empanadas
Nutrition Facts
calories
200
total fat
11g
saturated fat
4g
trans fat
0g
cholesterol
25mg
sodium
280mg
total carbohydrates
20g
fiber
0g
total sugars
0g
added sugars
0g
protein
7g
vitamin d
0% DV
calcium
0% DV
iron
0% DV
potassium
2% DV
