Mesquite-Smoked Salmon Fajitas Recipe

Mesquite-Smoked Salmon Fajitas Recipe

Ingredients:

1 tsp of kosher salt (coarse)
1/2 tsp of pepper (coarse)
1/2 tsp of sugar (refined)
1/4 tsp of cumin (ground)
4 pcs of salmon (fillets, 4-5 oz); skinned

For the Salsa:
1 pc of lime
1 pc of mango; peeled, pitted, and chopped
1 c of cantaloupe; diced
2 pcs of scallions; chopped finely
1 Tbsp of cilantro; chopped
1/8 tsp of pepper
1/8 tsp of salt
1 tsp of vinegar (rice wine)

Others:
2 Tbsps of oil (vegetable oil)
1 pc of onion (Spanish); sliced
1 pc of large chile (Poblano); seeded and julienned
8 pcs of tortillas (flour); warmed

Instructions:

Combine the seasonings inside a bowl. Add the salmon and coat them well. Cover and place inside the refrigerator for 1-3 hrs. To make the salsa, grate the lime zests and cut the pith; place the zest on a bowl. Halve the sections then add the mango; toss well and cover.

Heat the oil on a skillet above moderately-high heat then add chile and onion. Saute above moderate heat for 20 mins till tender. Grease a wire (cake) rack then turn the (stove) vent on. Line foil on the lid and base of an iron cast skillet, leaving 2-inch overhangs.

Carefully cut a 3-inch hole from foil on base, in its center. Cover and heat the skillet for 5 mins above (high) heat.
Place the mesquite on the bare portion of skillet and place the rack onto the skillet. Cover and let it heat for 3 mins till smoky.

Place the salmon on the rack and cover. Seal tight by crimping the overhang foil. Smoke the salmon above moderately-high heat for 12 mins till cooked. Unwrap carefully and transfer the salmon on a platter; gently break to chunks and serve. Place tortillas, salsa, and the mixture of onions on the side.

>> Mesquite-Smoked Salmon Fajitas Recipe