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1
Tuck 1 narrow end of salmon in toward center.
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2
Wrap second narrow end around first to form solid round.
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3
Repeat with remaining salmon steaks, forming 4 solid rounds.
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4
Season with salt and pepper.
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5
Preheat oven to 400F.
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6
Cut four 3/4-to 1-inch-wide strips from center section of each tortilla.
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7
Wrap 2 strips around each salmon round, overlapping ends to encircle completely.
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8
Secure with toothpicks.
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9
Transfer to baking sheet.
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10
Sprinkle tops of salmon with 2 tablespoons chives, 2 tablespoons dill and 2 tablespoons onion.
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11
Press to adhere.
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12
Melt 3 tablespoons butter in heavy medium saucepan over medium heat.
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13
Add 1/2 cup onion; saute until tender but not brown, about 5 minutes.
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14
Add wine and lemon juice.
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15
Increase heat; boil until sauce is reduced to 1/3 cup, stirring occasionally, about 9 minutes.
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16
Set aside.
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17
Bake salmon packets until salmon is cooked through, about 10 minutes.
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18
Meanwhile, bring sauce to simmer over low heat.
-
19
Add 6 tablespoons chilled butter 1 piece at a time, whisking just until melted after each addition.
-
20
Remove from heat.
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21
Mix in 1 tablespoon chives and 1 tablespoon dill.
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22
Season to taste with salt and pepper.
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23
Transfer salmon to plates.
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24
Spoon sauce around and serve.
