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

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We hope you got benefit from reading it, now let’s go back to grilled salmon tacos w/ jalapeño pomegranate salsa recipe. You can cook grilled salmon tacos w/ jalapeño pomegranate salsa using 18 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa:
  1. You need skinless salmon fillet (2 large filets)
  2. Get limes, divided
  3. Prepare chipotle peppers canned in adobo, seeded and finely chopped
  4. Prepare adobo sauce from the chipotle can
  5. Provide pure maple syrup
  6. Take garlic, thinly sliced
  7. Get Kosher salt
  8. Get Brussels sprouts, very thinly sliced (about 2 cups sliced sprouts)
  9. Get Fresh ground pepper
  10. Get corn tortillas
  11. Get goat cheese, crumbled
  12. Get Salsa
  13. Prepare pomegranate arils
  14. You need minced red onion
  15. You need jalapeno, seeded and finely chopped
  16. Get cilantro leaves
  17. Prepare Juice of ½ lime
  18. Take 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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