MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mesquite-Smoked Salmon Fajitas
 Categories: Fish, Mexican
      Yield: 6 Servings
 
      1 ts Kosher salt
    1/2 ts Coarse pepper
    1/2 ts Sugar
    1/4 ts Ground cumin
      4    Salmon fillets (4-5 oz ea);
           - skinned

MMMMM---------------------------SALSA--------------------------------
      1    Lime
      1    Mango
      1 c  Cantaloupe; diced
      2    Scallions; finely chopped
      1 tb Cilantro; chopped
    1/8 ts Pepper
      1 pn Salt
      1 ts Rice-wine vinegar

MMMMM---------------------OTHER INGREDIENTS--------------------------
      2 tb Vegetable oil
      1    Spanish onion (3 c); halved,
           - sliced
      1 lg Poblano chile; seeded,
           - julienned
      8    Flour tortillas; warmed

  In glass bowl, mix seasonings. Add salmon; coat. Cover; refrigerate
  1 to 3 hours.
  
  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.
  
  In skillet, heat oil over medium-high heat. Add onion and chile;
  over medium heat, sauté 20 minutes, until soft.
  
  Grease wire cake rack. Turn on stove vent. Line both bottom and
  domed lid of cast-iron skillet with heavy-duty foil; leave 2"
  overhangs. Cut 3" 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.
  
  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.
  
  Recipe by McCall's, Jul 1993
  
  From: Lawrence Kellie
  Date: 07-27-93 (09:50)
 
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