Yield: 4 Servings
|\N \N||---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||Red Wine Vinegar|
|¼ teaspoon||Hot Sauce|
|¼ teaspoon||Salt -Salmon---|
|½ tablespoon||Olive Oil|
|1 teaspoon||Black Pepper; freshly ground|
|4 \N||Alaskan Salmon Fillets ( 5 Ozs Each ), with skin|
|2 cups||Chopped Lettuce|
|4 \N||9-Inch 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 MC-Recipe Digest V1 #859 by "Tom and Tracy McArdle" <mcatt@...> on Oct 22, 1997