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
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
