Mesquite-Smoked Salmon Fajitas

Yields:	6 servings
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1	teaspoon	kosher salt	coarse
1/2	teaspoon	black pepper	coarse
1/2	teaspoon	sugar
1/4	teaspoon	cumin	ground
4	each	salmon fillets	skinned, 4 to 5 ounces each

Salsa
1	each	lime
1	each	mango
1	cup	cantaloupe	diced
2	each	scallions, spring or green onions	finely chopped
1	tablespoon	cilantro	chopped
1/8	teaspoon	black pepper
1/8	teaspoon	salt
1	teaspoon	rice wine vinegar

Other ingredients
2	tablespoons	vegetable oil
3	cups	spanish onion	sliced
1	each	poblano peppers	julienned
8	each	flour tortillas	warmed

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, sauté 20 minutes, until soft.

4. 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.

5. 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.

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these are delicious!