{"id":6262,"date":"1999-12-18T09:52:44","date_gmt":"1999-12-18T16:52:44","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=6262"},"modified":"2010-06-16T09:52:56","modified_gmt":"2010-06-16T16:52:56","slug":"salmon-pastries-with-dill-pesto","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=6262","title":{"rendered":"Salmon Pastries with Dill Pesto"},"content":{"rendered":"

1\/2 C. lightly packed chopped fresh dill weed <\/span><\/p>\n

1\/3 C. CRISCO\u00c2\u00ae Light Olive Oil <\/span><\/p>\n

1\/4 C. Fisher\u00c2\u00ae Chef’s Naturals\u00c2\u00ae Chopped Walnuts <\/span><\/p>\n

1\/4 C. fresh lime juice <\/span><\/p>\n

1 clove garlic <\/span><\/p>\n

1 T. Dijon mustard <\/span><\/p>\n

2\/3 C. shredded Parmesan cheese <\/span><\/p>\n

\u00c2\u00a0<\/span>Salt and pepper, if desired <\/span><\/span><\/p>\n

3\/4 lb salmon fillet, thawed if frozen and patted dry <\/span><\/p>\n

1 box (15 oz) Pillsbury\u00c2\u00ae refrigerated pie crusts, softened as directed on box\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

\u00c2\u00a0<\/span>Dill weed sprigs <\/span><\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Heat oven to 400\u00c2\u00b0F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1\/2 C. 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.\u00c2\u00a0 <\/span>On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4×3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.)\u00c2\u00a0 <\/span>Spoon 1 level tsp. 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.\u00c2\u00a0 <\/span>Bake 20 to 25 minutes or until golden brown.\u00c2\u00a0 <\/span>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. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

1\/2 C. lightly packed chopped fresh dill weed 1\/3 C. CRISCO\u00c2\u00ae Light Olive Oil 1\/4 C. Fisher\u00c2\u00ae Chef’s Naturals\u00c2\u00ae Chopped Walnuts 1\/4 C. fresh lime juice 1 clove garlic 1 T. Dijon mustard 2\/3 C. shredded Parmesan cheese \u00c2\u00a0Salt and pepper, if desired 3\/4 lb salmon fillet, thawed if frozen and patted dry 1 box (15 oz) Pillsbury\u00c2\u00ae refrigerated pie crusts, softened as directed on box\u00c2\u00a0 \u00c2\u00a0Dill weed sprigs \u00c2\u00a0 Heat oven to 400\u00c2\u00b0F. In food processor bowl with metal…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-6262","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/6262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6262"}],"version-history":[{"count":2,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/6262\/revisions"}],"predecessor-version":[{"id":6264,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/6262\/revisions\/6264"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}