Salmon Empanadas with Chimichurri Sauce | Chicken of the Sea Business & Foodservice

Ingredients

• 1/4 c. extra virgin olive oil
• 3 c. brussels sprouts, shaved
• 4 garlic cloves
• 1 (40 oz) pouch Chicken of the Sea® Pink Salmon, Skinless & Boneless
• 6 tbsp white balsamic vinegar
• 4 tsp smoked paprika
• salt and pepper to taste
• 1/4 c. cilantro, chopped
• 4.55 lbs prepared pie crust, cut into 3.5-inch rounds
• 1 egg, beaten
• 1 oz cilantro, chopped
• 1/3 c. extra virgin olive oil
• .75 oz shallots, chopped
• 1/4 c. white balsamic vinegar
• 1 tbsp lemon juice
• salt to taste
• 1 tsp red pepper flakes