Salmon Turnovers

Salmon Turnovers - is a beautiful example of how little bites and small packages of food can bring on the appetites, please even the pickiest of eaters, and it's easy on the eye too.

Try this recipe for Mother's Day or any other elegant gathering you might be planning. To me, anything you can make with crescent roll dough is going to be yummy and this recipe is no exception. Enjoy!

What you'll need:
- 1 (14 3/4-oz.) can salmon, OR 2 (7 1/2-oz each) cans salmon, drained and flaked
- 1/4 cup sliced green onions
- 1 (3-oz.) package cream cheese, softened
- 3 tablespoons freshly grated Parmesan cheese
- 2 teaspoons Dijon-style mustard
- 2 teaspoons fresh lemon juice
- 1 teaspoon dill weed
- 2 (8-oz each) packages refrigerated crescent dinner rolls (16 rolls total)

What to do:

1. 1. Preheat oven to 350°F (175°C).

2. Combine Alaska canned salmon, onions, cheeses, mustard, lemon juice, and dill; stir until blended.

3. Unroll dough; separate into triangles. Divide filling among the 16 triangles (about 1 1/2 tablespoons filling placed in the center); fold in half to form triangle. Press edges of triangles with a fork to tightly seal turnovers. Place on baking sheets; bake 10 to 12 minutes or until golden. Serve warm.

This easy appetizer makes 16 beautiful hors d'oeuvres. Serve on your favorite party platter.

A little salmon as food history...

The word salmon, any variety of fish of the genera Salmo and Oncorhynchus, comes from the Latin salmo, which later became samoun in Middle English. Many Native American tribes depended heavily upon salmon in their diet.

Early European settlers quickly got tired of a salmon-rich diet, with many indentured servants actually having a clause written into their contracts restricting salmon meals to only once a week.

To continue reading about salmon, click here.

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