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.

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