Salmon Wrapsody

Directions

• Step 1

  Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a resealable plastic bag set in a shallow dish.

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For marinade:

• Step 2

  In a small bowl, combine lemon juice, shallots, oil, dill, garlic, salt, and pepper. Pour over fish in bag. Seal bag. Marinate in the refrigerator for up to 1 hour, turning the bag occasionally. Remove salmon from marinade, reserving marinade.

For a charcoal grill:

• Step 3

  Grill fish on the well-greased grill rack of an uncovered grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, brushing with reserved marinade and gently turning halfway through grilling. (Discard any remaining marinade.) (For a gas grill: Preheat grill. Reduce heat to medium. Place fish on grill rack over heat. Cover and grill as above.)

• Step 4

  Transfer fish to a cutting board. Using a fork, flake fish into bite-size pieces.

• Step 5

  Spread Garlic-Lemon Mayonnaise on each tortilla. Top with lettuce and salmon pieces. Roll up; secure with toothpicks, if necessary. If you like, serve with lemon wedges.