Mesquite-Smoked Salmon Fajitas

Directions

1. In glass bowl, mix seasonings.

Add salmon; coat.

Cover; refrigerate one to three hours.

1. 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.

1. In skillet, heat oil over medium-high heat. Add onion and chile; over medium heat, sauté 20 minutes, until soft.

2. Grease wire cake rack. Turn on stove vent. Line both bottom and doamed 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.

1. Place salmon on 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 unwrap.

Place on platter; break into chunks.

Serve in tortillas with onion mixture and salsa.