Salmon Pastries With Dill Pesto Recipes
SALMON WITH PUFF PASTRY AND PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
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.
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2.5/5 (24)Estimated Reading Time 2 mins
- 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.
SALMON PASTRIES WITH DILL PESTO - THE DAILY MEAL
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- 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.
SALMON PASTRIES WITH DILL PESTO RECIPE
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- Heat oven to 400ºF. 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 centre of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to centre 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 baking sheet, place pastries 1 inch apart.
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