Mesquite Smoked Salmon Fajitas

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 x Calories

30 x G protein

70 x G carbohydrate

20 x G fat

62 x Mg cholesterol

917 x Mg sodium

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