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Ingredientes
- 1 tsp Coarse (kosher) salt
- 1/2 tsp Coarse pepper
- 1/2 tsp Sugar
- 1/4 tsp Grnd cumin
- 4 x Salmon fillets, skinned 4 to 5 ounces each
- 1 x Lime
- 1 x Mango
- 1 c. Diced cantaloupe
- 2 x Scallions, finely minced
- 1 Tbsp. Minced cilantro
- 1/8 tsp Pepper pn Salt
- 1 tsp Rice-wine vinegar
- 2 Tbsp. Vegetable oil
- 1 x Spanish onion, halved sliced (about 3 c.)
- 1 lrg Poblano chile, seeded, julienned
- 8 x Flour tortillas, warmed
Direcciones
- 1. In glass bowl, mix seasonings. Add in salmon; coat. Cover; chill one to three hrs.
- 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 in to lime with remaining ingredients; toss. Cover.
- 3. In skillet, heat oil over medium-high heat. Add in onion and chile; over medium heat, suate' 20 min, till 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 min over high heat. Place mesquite chunks on bare spot in skillet.
- Place rack on skillet. Heat 3 min, covered, till skillet fills with smoke.
- 5. Place salmon or possibly rack; cover with lid. With pot holders, crimp overhanging foil to create a tight seal. Over medium-high heat, smoke salmon 12 min or possibly just till cooked. Carefully unswrp. Place on platter; break into chunks. Serve in tortillas with onion mix and salsa.
- COOKING
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 6 servings | |
| Calories 348 | |
| Calories from Fat 201 | 58% |
| Total Fat 22.41g | 28% |
| Saturated Fat 4.4g | 18% |
| Trans Fat 0.12g | |
| Cholesterol 73mg | 24% |
| Sodium 470mg | 20% |
| Potassium 604mg | 17% |
| Total Carbs 8.55g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.89g | 4% |
| Protein 27.57g | 44% |
