Salmon Pastries with Dill Pesto

Salmon Pastries with Dill Pesto
Staff Writer
Pillsbury

Perfect to serve at your spring dinner party, these tiny pastries are easy to make ahead of time with the help of a refrigerated pie crust, but are delicious enough to impress your guests. 

24
Servings
77
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Cup  lightly packed chopped dill
  • 1/3  Cup  olive oil
  • 1/4  Cup  chopped walnuts
  • 1/4  Cup  fresh lime juice
  • clove garlic
  • 1  Tablespoon  Dijon mustard
  • 2/3  Cups  shredded Parmesan cheese
  • Salt and pepper, to taste
  • 3/4  Pounds  salmon fillet, patted dry
  • package refrigerated pie crusts, such as Pillsbury, softened
  • Dill weed sprigs

Directions

Preheat the oven to 400 degrees. In a food processor bowl with a metal blade or in a blender, place the chopped dill weed, oil, walnuts, lime juice, garlic, mustard, and ½ cup of the cheese. Season with salt and pepper to taste and cover. Process, stopping once to scrape side of bowl, until smooth.

If salmon has skin or bones, remove them and rinse the fillet well and pat dry with paper towel. Cut the salmon into 24 (1-inch) cubes.

On a cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 rectangles. Repeat with the remaining crust. (Rectangles cut at edge of crust will have rounded side.)

Spoon 1 level teaspoon pf the dill pesto onto the center of each rectangle and top with 1 salmon cube. Bring the 4 corners of each rectangle over the filling and into the center. Pinch at the top and the corners, leaving small openings on the sides to vent steam. Place the pastries on an ungreased baking sheet about 1 inch apart. 

Bake for 20-25 minutes or until golden brown.

Place the remaining pesto in small resealable food-storage plastic bag. Cut a small tip off 1 bottom corner of the bag and drizzle the pesto over the serving plate. Place the pastries on the serving plate and sprinkle them with the remaining cheese. Garnish with the dill weed sprigs and serve warm.  

Nutritional Facts

Total Fat
6g
9%
Saturated Fat
4g
17%
Cholesterol
14mg
5%
Carbohydrate, by difference
1g
1%
Protein
6g
13%
Vitamin A, RAE
22µg
3%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
75mg
8%
Choline, total
1mg
0%
Fluoride, F
1µg
0%
Folate, total
4µg
1%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
93mg
13%
Selenium, Se
4µg
7%
Sodium, Na
166mg
11%
Water
19g
1%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.