Garlic Herb And Salmon Empanadas Recipes

Steps:

• Empanadas:.
• Preheat oven to 425°F.
• Line large cooking or baking sheet with parchment paper or cooking spray.
• Remove pie cruts from pouches; place flat on work surface.
• Cut each into 4 wedge-shaped pieces.
• In a small bowl, mix salmon and cheese.
• Spread about 2 tablespoons of mixture evenly over 1/2 of each crust wedge to within 1/4" of edges.
• Brush cut wedges with water.
• Fold untopped dough over filling, form triangle; press edges to seal.
• Then seal edges with tines of the fork.
• Place on cooking sheet.
• Bake 12-17 minutes or until golden brown.
• Immediately remove from cooking sheet; place on wire rack.
• Cool 10 minutes.
• Sour Cream Dip:.
• Spoon sour cream into a small bowl; sprinkle with chives and paprika.
• Place bowl in center of serving platter.
• Cut each warm empanada in half, forming 2 triangles; arrange around bowl.

Steps:

• Drain the liquid from the salmon.
• Remove the skin, but keep the bones.
• Cut the onions into small chunks and place into a food processor with the minced garlic.
• Process on pulse until the onions are minced.
• (If doing by hand, grate the onions and mix with the garlic in a large mixing bowl.) Add the salmon, eggs, evaporated milk and lemon juice to the onion-garlic mixture in the food processor.
• Process until smooth.
• (If doing by hand, mash the salmon with a potato masher to as fine a texture as possible, and add along with the same ingred- ients as above to the onion-garlic mixture in the bowl, and mix well) Scrape the food processor contents into a large mixing bowl.
• Add the seasoned bread crumbs 1/3 cup at a time, mixing well after each addition.
• You may need more or less than 1 cup of the bread crumbs de- pending on how juicy your salmon, onions or lemons are.
• You want to add enough bread crumbs so that the mixture holds together well enough to form the patties.
• Form the mixture into patties 1/2 inch thick.
• Heat the canola oil in a large skillet over medium heat.
• Fry the patties on medium heat about 5-6 minutes per side until golden brown.
• You will have two batches of patties so you may have to add a little more oil to fry the second batch.

Steps:

• Preheat over to 375 degrees.
• Mix together first 8 ingredients.
• Lightly season the salmon with salt and pepper.
• Spread herb butter evenly over salmon.
• Cover with foil and bake for 20-25 minutes or until salmon flakes with a fork.
• DO NOT OVERCOOK!
• Spoon a bit of melted butter mixture on plated salmon. Serve with lemon wedges.

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil.
• Pour oil into a medium bowl. Rinse salmon fillets and pat dry. Dip fillets into oil, being sure to coat both sides, and place skin-side down into the prepared baking pan. Squeeze as much juice as you can from 1 lemon half over the fillets. Coat both sides of salmon with parsley, oregano, basil, and garlic, and sprinkle with 1/2 of the kosher salt.
• Place under the preheated broiler and cook until center is light pink and edges are golden brown, 10 to 15 minutes.
• Remove fillets from the oven and immediately plate. Squeeze remaining lemon half over top and sprinkle with remaining kosher salt. Serve with lemon slices.