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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