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Title: Mesquite-Smoked Salmon Fajitas
Categories: Fish Smoke Fruit Salsa Salmon
Yield: 6 Servings
| 1 | ts | Coarse (kosher) salt |
| 1/2 | ts | Coarse pepper |
| 1/2 | ts | Sugar |
| 1/4 | ts | Ground cumin |
| 4 | Salmon fillets; skinned 4 to 5 ounces each | |
| SALSA | ||
| 1 | Lime | |
| 1 | Mango | |
| 1 | c | Diced cantaloupe |
| 2 | Scallions; finely chopped | |
| 1 | tb | Chopped cilantro |
| 1/8 | ts | Pepper |
| pn | Salt | |
| 1 | ts | Rice-wine vinegar |
| OTHER INGREDIENTS | ||
| 2 | tb | Vegetable oil |
| 1 | Spanish onion; halved sliced (about 3 cups) | |
| 1 | lg | Poblano chile; seeded, julienned |
| 8 | Flour tortillas; warmed | |
| NUTRITIONAL INFORMATION/SERV | ||
| 555 | Calories | |
| 30 | g | Protein |
| 70 | g | Carbohydrate |
| 20 | g | Fat |
| 62 | mg | Cholesterol |
| 917 | mg | Sodium |
In glass bowl, mix seasonings. Add salmon; coat. Cover; refrigerate one to three hours.
Meanwhile, make salsa: Into bowl, grate lime zest. Cut away white pith; over bowl, section lime. Halve sections. Pit, peel and chop mango; add to lime with remaining ingredients; toss. Cover.
In skillet, heat oil over medium-high heat. Add onion and chile; over medium heat, suate' 20 minutes, until soft.
Grease wire cake rack. Turn on stove vent. Line both bottom and domed lid of cast-iron skillet with heavy-duty foil; leave 2 inch overhangs. Cut 3 inch hole in center of foil in skillet bottom. Heat skillet, covered, 5 minutes over high heat. Place mesquite chunks on bare spot in skillet. Place rack on skillet. Heat 3 minutes, covered, until skillet fills with smoke.
Place salmon or rack; cover with lid. With pot holders, crimp overhanging foil to form a tight seal. Over medium-high heat, smoke salmon 12 minutes or just until cooked. Carefully unswrp. Place on platter; break into chunks. Serve in tortillas with onion mixture and salsa.
From: McCall's July 1993 Happy Charring From: LAWRENCE KELLIE Conf: COOKING
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