Try this Peppered Salmon Wrap recipe, or contribute your own.
Suggest a better description1. 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"
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 96 | ||
Calories from Fat: 68 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 6.5mg | 2 % | |
Sodium 136.9mg | 5 % | |
Potassium 80.8mg | 2 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 6.5g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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