Salmon Picadillo, Cuban Style

* For a more robust flavor, try using wild salmon.
* This is a great filling for empanadas and croquettas



* 3 pounds salmon fillet, skinned and diced
* 3/4 cup sweet onion, finely chopped
* 3/4 cup red pepper, finely chopped
* 1 tablespoon garlic, finely minced
* 1 teaspoon dried oregano
* 2 teaspoons ground cumin
* 1 tablespoon tomato paste
* 1/2 cup white wine
* 1/4 cup small capers, drained
* 1/2 cup green olives, salad style
* 2 cups potatoes, peeled and diced, fried to golden brown
* 1 tablespoon salt, divided
* 1/2 cup extra virgin olive oil, divided


Season salmon with 1/2 tablespoon of salt. Heat 1/4 cup of olive oil, saute salmon over medium high heat until brown. Remove from pan.Add the rest of the oil. Saute chopped pepper, onion, and garlic at low to medium heat, 3 to 4 minutes. Add tomato paste,seasonings, wine, capers, olives and the rest of the salt. Simmer for 10 minutes on low heat. Add browned salmon, simmer for 5 minutes. Next add browned potatoes and simmer for 5 more minutes. Taste and adjust salt if necessary. Serve over long grained rice.

This recipe will serve 8 people.
Instead of cooking the salmon in a pan, try it grilled

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