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Receta Mesquite Smoked Salmon Fajitas
by Global Cookbook

Mesquite Smoked Salmon Fajitas
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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.
  4. 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.
  5. Place rack on skillet. Heat 3 min, covered, till skillet fills with smoke.
  6. 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.
  7. COOKING