Salmon Fataya
Serves 5-6
Ingredients
- 4-6 oz salmon steak
- 1½ cups water
- 2-3 bay leaves
- ½ tsp salt
- ¼ cup olive oil
- ¼ cup yellow onions, finely chopped
- 2 tbsp scallions, finely chopped
- 2 tbsp tomato paste
- 1 tbsp garlic paste (paste is 4 parts garlic to 1 part scallion & 1 part yellow onion, ground to a paste in food processor)
- 1 tsp white vinegar
- salt & pepper for seasoning
- ready-to-use frozen empanada dough round, left at room temperature 15 minutes before use
- 1 cup canola oil for frying
How-to
- Place salmon in small saucepan with water, bay leaves, and salt. Bring to a boil then reduce to a simmer. Allow to cook 10-15 minutes, flipping at about 5 minutes
- When the fish is cooked, put it aside to cool, then break into tiny pieces
- In the meantime, pour olive oil in a sauté pan over medium-low heat. When the oil is hot (not burning or smoking) add the scallions and onions, then cook for about 6 minutes or until the onions are translucent
- Add tomato paste and stir continuously to avoid the ingredients from sticking to the pan. Reduce the heat to low and cook for about 5 minutes while stirring. The tomato paste should turn a brownish tint
- Add cooked and broken salmon pieces; mix and mash well to form a nice paste
- Add the vinegar, garlic paste and cook for another 5 minutes. Adjust the taste with salt and pepper then turn off the stove and let the filling cool for 20 to 30 minutes.
- Heat a small saucepan with 1 cup canola oil to 350º
- Cut each empanada wrapper in half. In the middle of each halve, mound a teaspoon of the filling then fold tightly in half, pinching the edges, then using the prongs of the fork to seal the edges
- Fry the fataya in batches, 1-2 minutes per side, then remove to a paper towel to drain excess oil when browned
- Serve hot with Spicy Senegalese Dipping Sauc