Mesquite Smoked Salmon Fajitas
Ingredients| 1 tsp coarse (kosher) salt 1/2 tsp coarse pepper 1/2 tsp sugar 1/4 tsp ground cumin 4 salmon fillets, skinned 4 to 5 ounces eac SALSA 1 lime 1 mango 1 cup diced cantaloupe 2 scallions, finely chopped 1 tbsp chopped cilantro 1/8 tsp pepper 1 pinch salt 1 tsp rice-wine vinegar OTHER INGREDIENTS 2 tbsp vegetable oil 1 spanish onion, halved sliced (about 3 cu 1 large 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 |
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1. In glass bowl, mix seasonings. Add salmon; coat. Cover;
refrigerate one to three hours.
2. 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.
3. In skillet, heat oil over medium-high heat. Add onion and chile;
over medium heat, suate 20 minutes, until soft.
3. 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.
5. 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
~-- EZPoint V2.2 * Origin: "LaRK s" Place (1:343/26.3)
=======================================================
=================== BBS: Computer Specialties BBS Date: 07-27-93
(09:50) Number: 58535 From: LAWRENCE KELLIE Refer#: NONE To: ALL
Recvd: NO Subj: recipe Conf: (149) COOKING
Servings:
6
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