We hosted some friends for dinner last night – luckily for me, said friends know my culinary style and that I experimented on them. I’ve been informed it’s a “host-etiquette faux pas” to try new recipes on your guests; I’m pretty sure they didn’t mind…
When I thought about the menu, my brain sifted through our pantry items and freezer contents. Inspired by some Farmer’s Market samples we came across the other day, my thoughts landed on Salmon Empanadas. How would I make these? Who knows. My logic? Start with the dough, and see where it goes.
Easy Empanada Dough
1 1/2 c whole wheat flour
1/4 tsp Salt
1/4 cup Water
1/4 cup Almond Milk
3 tbsp Butter
Initially, Almond milk wasn’t part of the equation, but I’m definitely a think-on-the-go Cook. I put everything in a Food Processor and pulses until it formed a dough.
I let the dough sit in the fridge for ~30 minutes while I prepped the Salmon.
1/2 lb Salmon Filet, rubbed with 1 tbsp Canola Oil, honey & a sprinkle of cinnamon. Bake at 400* for ~10 minutes, until flaky. Using a fork, I pulled the filet into “shreds” and mixed with a Sweet Yogurt filling.
Filling: 1/2 cup Greek Yogurt (0%), Cinnamon & honey
I stirred the filling with the “shredded” Salmon, removed the dough, rolled it out (on a floured surface), and used a bowl to cut it into circles. Stuff the dough circles with the Salmon & yogurt filling, close the with empanada with a fork along the edge, and brush the top with egg.
Bake at 400* for ~20 minutes, until the dough is golden brown! Enjoy with a tropical fruit salad, a la Epod, and a glass of vino (optional 😉 ).
Voila! I have successfully made Empanadas, and I will be back for more. My other ideas for these revolved around a Rosemary/Thyme/Garlic – themed seasoning, Chives & Garlic, or Cilantro-Lime Salmon with filling sauce.
This healthy, whole-wheat dough is extremely versatile. You could make breakfast, lunch, dinner or dessert empanadas – I highly recommend the Greek Yogurt sauce as a filling. It adds moisture and easily lends itself to sweet, savory, or salty seasonings.
Protein: Salmon, Greek Yogurt
Healthy Fat: Salmon, Canola Oil
Carbs: Whole-wheat Empanada dough
What do you like in your Empanada? The next venture will be a dessert option – cinnamon & caramel apple filling. I can already taste it…