Mesquite-Smoked Salmon Fajitas
Yield
6 servingsPrep
2 hrsCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
kosher salt
coarse |
|
| ½ | teaspoon |
black pepper
coarse |
|
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
cumin
ground |
|
| 4 | each |
salmon fillets
skinned, 4 to 5 ounces each |
*
|
| Salsa | |||
| 1 | each |
limes
|
|
| 1 | each |
mangos
|
|
| 1 | cup |
cantaloupe
diced |
*
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 1 | tablespoon |
cilantro
chopped |
|
| ⅛ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | teaspoon |
rice vinegar
|
|
| Other ingredients | |||
| 2 | tablespoons |
vegetable oil
|
|
| 3 | cups |
spanish onions
sliced |
|
| 1 | each |
poblano peppers
julienned |
*
|
| 8 | each |
flour tortillas
warmed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
kosher salt
coarse |
|
| 2.5 | ml |
black pepper
coarse |
|
| 2.5 | ml |
sugar
|
|
| 1.3 | ml |
cumin
ground |
|
| 4 | each |
salmon fillets
skinned, 4 to 5 ounces each |
*
|
| Salsa | |||
| 1 | each |
limes
|
|
| 1 | each |
mangos
|
|
| 237 | ml |
cantaloupe
diced |
*
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 15 | ml |
cilantro
chopped |
|
| 0.6 | ml |
black pepper
|
|
| 0.6 | ml |
salt
|
|
| 5 | ml |
rice vinegar
|
|
| Other ingredients | |||
| 3E+1 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
spanish onions
sliced |
|
| 1 | each |
poblano peppers
julienned |
*
|
| 8 | each |
flour tortillas
warmed |
*
|
Directions
- In glass bowl, mix seasonings.
Add salmon; coat.
Cover; refrigerate one to three hours.
- 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.
In skillet, heat oil over medium-high heat. Add onion and chile; over medium heat, sauté 20 minutes, until soft.
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.
- 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.
