Peppered salmon wrap

4 Servings

Ingredients

Quantity Ingredient
---Dill Mayonnaise---
⅓ cup Light Mayonnaise
2 teaspoons Fresh Dill; chopped
½ teaspoon Lemon Juice -Onion Compote---
1 tablespoon Olive Oil
1 large ( 8 Oz ) Red Onion; thinly sliced
2 tablespoons Honey
2 tablespoons Red Wine Vinegar
¼ teaspoon Hot Sauce
¼ teaspoon Salt -Salmon---
½ tablespoon Olive Oil
1 teaspoon Black Pepper; freshly ground
4 Alaskan Salmon Fillets ( 5 Ozs Each ), with skin
2 cups Chopped Lettuce
4 9-Inch Flour Tortillas

Directions

1. Prepare Dill Mayonnaise - In small bowl, combine mayonnaise, dill and lemon juice. Cover and refrigerate until ready to serve.

2. 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.

3. 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.

4. 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@...> on Oct 22, 1997

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