Mesquite-smoked Salmon Fajitas Recipe
Yield: 6 ServingsRecipe by luhu.jp
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 each
SALSA
1: Lime,
1: Mango,
1 cup: Diced cantaloupe,
2: Scallions, finely chopped
1 tbsp: Chopped cilantro,
1/8 tsp: Pepper,
pn Salt,
1 tsp: Rice-wine vinegar,
OTHER INGREDIENTS
2 tbsp: Vegetable oil,
1: Spanish onion, halved sliced (about 3 cups)
1 large: Poblano chile, seeded, julienned
8: Flour tortillas, warmed
NUTRITIONAL INFORMATION/SERV
Calories,
G protein,
G carbohydrate,
G fat,
Mg cholesterol,
Mg sodium,
Directions:
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: McCalls July 1993 Happy Charring
~-- EZPoint V2.2 * Origin: "LaRKs" 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
Source from luhu.jp
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: McCalls July 1993 Happy Charring
~-- EZPoint V2.2 * Origin: "LaRKs" 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
Source from luhu.jp