Instructions: 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.

COOKING

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