Name: Mesquite-Smoked Salmon Fajitas
Ingredients: 1 ts Coarse (kosher) salt; 1/2 ts Coarse pepper; 1/2 ts Sugar; 1/4 ts Ground cumin; 4 Salmon fillets; skinned 4 to 5 ounces each; 1 Lime; 1 Mango; 1 c Diced cantaloupe; 2 Scallions; finely chopped; 1 tb Chopped cilantro; 1/8 ts Pepper; pn Salt; 1 ts Rice-wine vinegar; 2 tb Vegetable oil; 1 Spanish onion; halved sliced (about 3 cups); 1 lg Poblano chile; seeded, julienned; 8 Flour tortillas; warmed; 555 x Calories; 30 x G protein; 70 x G carbohydrate; 20 x G fat; 62 x Mg cholesterol; 917 x Mg sodium

There is no one gift which offers so strong a temptation both to vanity and to pride – as that of public speaking. If the orator really excels, and is successful, he is the immediate spectator of his success, and has not even to wait until he has finished his discourse; for although the decorum of public worship will not allow of audible tokens of applause, it does of visible ones – the look of interest, the tear of penitence or of sympathy, the smile of joy, the deep impression on the mind, the death-like stillness, cannot be concealed – all seem like a tribute of admiration to the presiding spirit of the scene; and then the compliments which are conveyed to his ear, after all the silent plaudits which have reached his eye – are equally calculated to puff him up with pride. No men are more in danger of this sin than the ministers of the Gospel; none should watch more sleeplessly against it.

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Grains	Spanish	Fish, Mccalls, Mine, Echo	6	Servings

INGREDIENTS

1	ts	Coarse (kosher) salt
1/2	ts	Coarse pepper
1/2	ts	Sugar
1/4	ts	Ground cumin
4		Salmon fillets; skinned 4 to 5 ounces each
1		Lime
1		Mango
1	c	Diced cantaloupe
2		Scallions; finely chopped
1	tb	Chopped cilantro
1/8	ts	Pepper
	pn	Salt
1	ts	Rice-wine vinegar
2	tb	Vegetable oil
1		Spanish onion; halved sliced (about 3 cups)
1	lg	Poblano chile; seeded, julienned
8		Flour tortillas; warmed
555	x	Calories
30	x	G protein
70	x	G carbohydrate
20	x	G fat
62	x	Mg cholesterol
917	x	Mg sodium

INSTRUCTIONS

SALSA
OTHER INGREDIENTS
NUTRITIONAL INFORMATION/SERV
1.  In glass bowl, mix seasonings.  Add salmon; coat. Cover; refrigerate
one to three hours.
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 to lime with remaining ingredients; toss. Cover.
3.  In skillet, heat oil over medium-high heat.  Add onion and chile; over
medium heat, suate' 20 minutes, until 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
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.
5.  Place salmon or 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 unswrp. Place on platter; break
into chunks.  Serve in tortillas with onion mixture and salsa.
From:  McCall's July 1993 Happy Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
======================================================= ===================
BBS: Computer Specialties BBS Date: 07-27-93 (09:50) Number: 58535 From:
LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149)
COOKING
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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