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
                     1 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

                 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, saute' 2
                 minutes, until soft.

                 4.  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.