Side Pannel
Mesquite-Smoked Salmon Fajitas
Mesquite-Smoked Salmon Fajitas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- 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
Directions
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.
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.
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