Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa
Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, grilled salmon tacos w/ jalapeño pomegranate salsa. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have grilled salmon tacos w/ jalapeño pomegranate salsa using 18 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa:
  1. Prepare 1/2-3/4 lb skinless salmon fillet (2 large filets)
  2. Make ready 1 1/2 limes, divided
  3. Get 1 chipotle peppers canned in adobo, seeded and finely chopped
  4. Make ready 1 tbsp adobo sauce from the chipotle can
  5. Make ready 1 tsp pure maple syrup
  6. Take 2 cloves garlic, thinly sliced
  7. Take Kosher salt
  8. Make ready 1/4 pound Brussels sprouts, very thinly sliced (about 2 cups sliced sprouts)
  9. Prepare Fresh ground pepper
  10. Prepare 8 corn tortillas
  11. Prepare 2-3 ounces goat cheese, crumbled
  12. Take Salsa
  13. Make ready 1 1/4 cups pomegranate arils
  14. Take 1/4 cup minced red onion
  15. Take 1 jalapeno, seeded and finely chopped
  16. Take 1/4 cup cilantro leaves
  17. Take Juice of ½ lime
  18. Make ready 1 pinch kosher salt
Instructions to make Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa:
  1. Prep time!
  2. Rinse the salmon filets under cold water and gently pat them dry with paper towels. Place the fish in a large Ziploc bag.
  3. In a small bowl, combine the juice of 1 lime, the chipotle pepper, adobo sauce, maple syrup, and sliced garlic. Pour the mixture into the bag with the salmon. Seal the bag, removing as much air as possible, and gently squish the fish around to coat with marinade. Marinate for 30 minutes at room temperature, turning the bag over once halfway through.
  4. Meanwhile, place the sliced Brussels sprouts in a mixing bowl. Add the juice of the remaining ½ lime, and a good pinch of salt and fresh ground pepper. Toss to combine. Briefly set aside.
  5. Make your salsa. Combine all the ingredients for the salsa and toss to combine. (If you’re into spice, leave a few seeds in your jalapeño.) Refrigerate until ready to use.
  6. Pre-heat a lightly oiled grill (pan) over medium-high heat. When hot, add the salmon and cook for about 4 minutes per side until cooked through and lightly charred on the outside. Transfer salmon to a cutting board and flake with a fork. (I like to leave some larger chunks.)
  7. Warm the tortillas. You can do this in your microwave, or throw each tortilla directly on your burner for a few seconds per side.
  8. Time to assemble your tacos. Add a little salmon to each tortilla, and top with a generous amount of sprouts and salsa. Finish with a sprinkling of goat cheese. Serve with lime wedges if you like.
  9. Enjoy!

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