Categories: Fish, Mccalls, Mine, Echo 
      Yield: 6 servings 
  
      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 
 
-----------------------------------SALSA----------------------------------- 
      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 
 
-----------------------------OTHER INGREDIENTS----------------------------- 
      2 tb Vegetable oil 
      1    Spanish onion; halved 
           -sliced (about 3 cups) 
      1 lg Poblano chile; seeded, 
           -julienned 
      8    Flour tortillas; warmed 
 
------------------------NUTRITIONAL INFORMATION/SERV------------------------ 
    555 x  Calories 
     30 x  G protein 
     70 x  G carbohydrate 
     20 x  G fat 
     62 x  Mg cholesterol 
    917 x  Mg sodium 
  
  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