| Peppered Salmon Wrap
Dill Mayonnaise
1/3 cup of light mayonnaise
2 teaspoons of fresh dill, chopped
1/2 teaspoon of lemon Juice
Onion Compote
1 tablespoon of Olive Oil
1 large ( 8 Oz ) Red Onion; thinly sliced
2 tablespoons of honey
2 tablespoons of red wine vinegar
1/4 teaspoon of hot Sauce
1/4 teaspoon of salt
Salmon
1/2 tablespoon of Olive Oil
1 teaspoon of black Pepper; freshly ground
4 Alaskan Salmon Fillets
2 cups of chopped Lettuce
Four 9-Inch Flour Tortillas |
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Prepare Dill Mayonnaise - In small bowl, combine mayonnaise, dill and lemon juice. Cover and refrigerate until ready to serve. Prepare Onion compote - In large skillet, heat oil over medium heat. Add onions, and cook 1 minute. Stir in honey, vinegar, hot sauce and salt. cook, stirring occasionally, until onion is tender (about 8 minutes.) Transfer onion mixture to a bowl, and set aside to cool while preparing fish. To prepare fish - Wipe skillet clean, and heat over medium high heat. Brush all sides of fillet with oil; sprinkle pepper over skinless sides. Place the oiled fillets skin side down in skillet, and cook for 4 minutes. Reduce heat to medium, turn each fillet, and cook for 6 to 8 minutes depending on the thickness. Remove from heat. To assemble wraps - Lay out 4 warm tortillas on work surface. Spread about 1 tablespoon Dill Mayonnaise evenly on each tortilla; top with lettuce. Spread Onion Compote over lettuce layer. Flake one salmon fillet in large pieces over each tortilla. Roll up like a cigar. Cut diagonally in half and serve. Recipe by: Alaska Seafood Marketing Institute Posted to MC-Recipe Digest V1 #859 by "Tom and Tracy McArdle" <mcatt@n5.com> on Oct 22, 1997
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