Salmon tamales recipe

Recipe for salmon tamales in our easy seafood recipes collection.

Recipe ingredients

• Filling:
  • 1 medium red onion, finely diced, about 1 1/2 cup
  • 1 1/2 cups diced raw salmon
  • 2 tablespoons chopped canned chiles
  • 2 tablespoons finely chopped cilantro
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
• Tamales:
  • 1 1/2 cups masa harina flour, about 1/2 pound
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup warm water
  • 2 tablespoons corn oil
  • 1 tablespoon light sour cream

How to make salmon tamales

• To make filling, sweat onion in a covered non-stick skillet over medium heat just until soft, about 5 minutes. Add a little water if necessary to prevent scorching. Combine onion with all remaining ingredients and mix well. Set aside.
• To make tamales, combine all dry ingredients and mix well.
• Combine water and oil and add to dry ingredients. Blend until smooth.
• Blend in sour cream and knead as you would bread dough.
• Divide dough into 6 (1/3-cup) balls, about 3 ounces each.
• Press each ball flat between two pieces of wax paper and smooth out into a circle 7 inches in diameter with your fingers.
• Remove the piece of wax paper on the top and place 1/3 cup of filling mixture in the center of each circle of dough.
• Using the bottom sheet of paper, lift and fold one edge of the dough over the top of the filling.
• Repeat with the other edge of the dough to make a tubular envelope and press firmly to seal the dough tightly around the filling.
• Roll each tamale in corn husk or plastic wrap and twist each end firmly, tying if necessary to prevent leakage.
• Steam the tamales over rapidly boiling water for 15 minutes.
• Bake at 375 degrees F for 11 to 13 minutes, until rolls are golden brown.

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