Recipe - Peppered Salmon Wrap

Dill Mayonnaise
1/3 cup Light Mayonnaise
2 teaspoon Fresh Dill; chopped
One half teaspoon Lemon Juice
Onion Compote
1 tablespoon Olive Oil
1 lg ( 8 Oz ) Red Onion; thinly
cut or sliced up
2 tablespoon Honey
2 tablespoon Red Wine Vinegar
One fourth teaspoon Hot Sauce
One fourth teaspoon Salt
Salmon
One half tablespoon Olive Oil
1 teaspoon Black Pepper; freshly ground
4 Alaskan Salmon Fillets ( 5
Ozs Each ), with skin
2 cup Chopped Lettuce
4 9Inch Flour Tortillas

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 MCRecipe Digest V1 #859 by "Tom and Tracy McArdle"
mcatt@n5.com on Oct 22, 1997