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