| 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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