MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: MESQUITE-SMOKED SALMON FAJITAS
  Categories: Fish, Mexican
       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
 
 MMMMM---------------------------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
 
 MMMMM---------------------OTHER INGREDIENTS--------------------------
       2 tb Vegetable oil
       1    Spanish onion; halved
            -sliced (about 3 cups)
       1 lg Poblano chile; seeded,
            -julienned
       8    Flour tortillas; warmed
 
 MMMMM----------------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
  
 MMMMM

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