Salmon Pastries With Dill Pesto Recipes

Steps:

• Preheat the oven to 400 degrees F.
• On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.
• To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

Steps:

• Preheat oven to 425°F (220°C).
• In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
• Add the spinach, salt, and pepper, cooking until spinach is wilted.
• Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
• On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
• Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
• Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
• Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
• Brush the top again with the egg wash.
• Bake for 20-25 minutes, until pastry is golden brown.
• Slice, then serve!
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
• Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Steps:

• Pesto: In food processor bowl with metal blade or in blender, place chopped dill, oil, walnuts, line juice, garlic, mustard, 1/2 C of cheese, and 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. (Easier if slightly frozen.) Preheat oven to 400 degrees F. Roll 1 pie crust into 12 inch round. Cut into 4 rows by 3 rows to make 12 rectangles. Repeat with remaining crust. Spoon 1 tsp. pesto onto center of each rectangle; top with 1 salmon cube. Bring up corners over filling to form a purse; pinching edges, but leaving small openings to vent steam. Bake 20 to 25 minutes or until golden brown. Serve warm drizzled with remaining pesto and sprinkled with remaining cheese.

Steps:

• Heat oven to 400 degrees 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. Serve warm.