Title: Peppered Salmon Wrap
Categories: Seafood, Fish
Yield: 4 Servings

---Dill Mayonnaise---
1/3 c Light Mayonnaise
2 ts Fresh Dill; chopped
1/2 ts Lemon Juice
---Onion Compote---
1 tb Olive Oil
1 lg ( 8 Oz ) Red Onion; thinly
-sliced
2 tb Honey
2 tb Red Wine Vinegar
1/4 ts Hot Sauce
1/4 ts Salt
---Salmon---
1/2 tb Olive Oil
1 ts Black Pepper; freshly ground
4 Alaskan Salmon Fillets ( 5
-Ozs Each ), with skin
2 c Chopped Lettuce
4 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"
on Oct 22, 1997