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Ingredients Jump to Instructions ↓

  1. 1 ts Coarse (kosher) salt

  2. 1/2 ts Coarse pepper

  3. 1/2 ts Sugar

  4. 1/4 ts Ground cumin

  5. 4 Salmon fillets; skinned

  6. 4 to 5 ounces each --SALSA--

  7. 1 Lime

  8. 1 Mango

  9. 1 c Diced cantaloupe

  10. 2 Scallions; finely chopped

  11. 1 tb Chopped cilantro

  12. 1/8 ts Pepper

  13. pn Salt 1 ts Rice-wine vinegar

  14. --OTHER INGREDIENTS-- 2 tb Vegetable oil

  15. 1 Spanish onion; halved

  16. -sliced (about 3 cups) 1 lg Poblano chile; seeded,

  17. -julienned 8 Flour tortillas; warmed

  18. --NUTRITIONAL INFORMATION/SERV-- 555 x Calories

  19. 30 x G protein

  20. 70 x G carbohydrate

  21. 20 x G fat

  22. 62 x Mg cholesterol

  23. 917 x Mg sodium

  24. 1. In glass bowl, mix seasonings. Add salmon; coat. Cover; refrigerate

  25. one to three hours. 2. Meanwhile, make salsa: Into bowl, grate lime zest. Cut away white

  26. pith; over bowl, section lime. Halve sections. Pit, peel and chop mango; add to lime with remaining ingredients; toss. Cover. 3. In skillet, heat oil over medium-high heat. Add onion and chile; over

  27. 20 minutes, until soft.

  28. 3. Grease wire cake rack. Turn on stove vent. Line both bottom and domed

  29. 2 inch overhangs. Cut 3 inch hole in center of foil in skillet bottom. Heat skillet, covered,

  30. 3 minutes, covered, until skillet fills with smoke.

  31. 5. Place salmon or rack; cover with lid. With pot holders, crimp

  32. overhanging foil to form a tight seal. Over medium-high heat, smoke salmon 12 minutes or just until cooked. Carefully unswrp. Place on platter;

  33. 1993 Happy Charring

  34. 2 1/5Origin: "LaRK's" Place (1:343/26 1/3)

  35. 07-27-93 (09:50) Number:

  36. 58535 From: LAWRENCE KELLIE Refer

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