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Recipe: Mesquite Smoked Salmon Fajitas
Similar Categories: Mesquite, Smoked, Salmon, Fajitas
MESQUITE-SMOKED SALMON FAJITAS
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 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
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 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
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