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Mesquite-Smoked Salmon Fajitas

This Mesquite-Smoked Salmon Fajitas recipe uses Coarse Salt, Coarse Pepper, Sugar, Pepper, and Rice Wine Vinegar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/8 tsp
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   1. In glass bowl, mix seasonings. Add salmon; coat. Cover; refrigerate one to three hours.

2. 2

   Meanwhile, make salsa: Into bowl, grate lime zest.

3. 3

   Cut away white pith; over bowl, section lime.

4. 4

   Halve sections.

5. 5

   Pit, peel and chop mango; add to lime with remaining ingredients; toss.

6. 6

   Cover.

7. 7

   3. In skillet, heat oil over medium-high heat. Add onion and chile; over medium heat, suate' 20 minutes, until soft.

8. 8

   Grease wire cake rack.

9. 9

   Turn on stove vent.

10. 10

    Cut 3 inch hole in center of foil in skillet bottom.

11. 11

    Heat skillet, covered, 5 minutes over high heat.

12. 12

    Place mesquite chunks on bare spot in skillet.

13. 13

    Place rack on skillet.

14. 14

    Heat 3 minutes, covered, until skillet fills with smoke.

15. 15

    Place salmon or rack; cover with lid.

16. 16

    With pot holders, crimp overhanging foil to form a tight seal.

17. 17

    Over medium-high heat, smoke salmon 12 minutes or just until cooked.

18. 18

    Carefully unswrp.

19. 19

    Place on platter; break into chunks.

20. 20

    Serve in tortillas with onion mixture and salsa.

21. 21

    ~-- EZPoint V2.2 * Origin: “LaRK’s” Place (1:343/26.3)

22. 22

    NO Subj: recipe Conf: (149) COOKING