Yield: 4 Servings
Measure | Ingredient |
---|---|
\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 | 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 \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