- 1/2 Cup lightly packed chopped fresh dill weed
- 1/3 Cup light olive oil, preferably CRISCO
- 1/4 Cup chopped walnuts, preferably Fisher Chef's Naturals
- 1/4 Cup fresh lime juice
- 1 clove garlic
- 1 Tablespoon Dijon mustard
- 2/3 Cups shredded Parmesan cheese
- Salt and pepper, if desired
- 3/4 Pounds salmon fillet, thawed if frozen and patted dry
- 1 box refrigerated pie crusts, softened as directed on box, preferably Pillsbury
- Dill weed sprigs
Heat oven to 400°F.
In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 cup of the cheese, the salt and pepper.
Cover; process, stopping once to scrape side of bowl, until smooth.
If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel.
Cut salmon into 24 (1-inch) cubes.
On cutting board, roll 1 pie crust into 12-inch round.
Cut into 4 rows by 3 rows to make 12 (4x3-inch) rectangles.
Repeat with remaining crust.
(Rectangles cut at edge of crust will have rounded side.)
Spoon 1 level teaspoon dill pesto onto center of each rectangle; top with 1 salmon cube.
Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam.
(For rectangles with rounded side, bring 3 points together at top, pinching to seal.)
On ungreased large cookie sheet, place pastries 1 inch apart.
Bake 20 to 25 minutes or until golden brown.
Place remaining pesto in small resealable food-storage plastic bag.
Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate.
Place pastries on serving plate.
Sprinkle pastries with remaining cheese and garnish with dill weed sprigs.