Name: Peppered Salmon Wrap
Ingredients: ---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

When we initially accepted Christ, we were saved from sin’s penalty. Christ received the full wrath for our sins on Himself. And the day will come when we step into glory that we will be saved from sin’s presence. Yet right now we briefly tarry on earth existing in the tension between the two worlds. God has given us grace to overcome sin and become more like Jesus Christ which shows the life transforming power of the Gospel at work in us. So, we have been saved from sin’s penalty. We are being saved from sin’s power. And we will be saved from sin’s presence.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood, Fish	4	Servings

INGREDIENTS

		—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

INSTRUCTIONS

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@n5.com> on Oct 22, 1997

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