Brown Sugar and Bourbon Glazed Salmon Wrap

1. Lightly brush salmon with vegetable oil, and season both sides with salt and pepper. Grill salmon over high heat for 4 minutes per side.

2. Place salmon on sheet tray coated with oil. Brush salmon with generous amount of Brown Sugar Bourbon Glaze (recipe below) and place in 325˚F preheated oven until cooked, about 4 to 5 minutes.

3. Cool salmon. (Can be refrigerated for up to 1 day.)

4. To make tomato salad: Mix diced tomatoes, cucumber, onion, vinegar, honey, parsley, and salt and pepper to taste.

5. Brush horseradish mayonnaise on tortillas. Place salmon on tortilla. Top salmon with ½ cup of tomato salad. Place small handful of arugula on top of salad mix.

6. Wrap ingredients in tortilla and grill briefly to mark tortilla. Cut on an angle across center.

For Brown Sugar Bourbon Glaze:
1. Melt butter in sauté pan. Add onions and caramelize.

2. Deglaze pan with bourbon and flame. When flames burn out, whisk in brown sugar and heat until combined. Remove from heat and reserve.

Recipe by Sullivan University, Louisville, Ky.