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