Salmon Fataya

Serves 5-6


  • 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


  1. 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
  2. When the fish is cooked, put it aside to cool, then break into tiny pieces
  3. 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
  4. 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
  5. Add cooked and broken salmon pieces; mix and mash well to form a nice paste
  6. 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.
  8. Heat a small saucepan with 1 cup canola oil to 350º
  9. 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
  10. Fry the fataya in batches, 1-2 minutes per side, then remove to a paper towel to drain excess oil when browned
  11. Serve hot with Spicy Senegalese Dipping Sauc