Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa

How to Cook Recipes Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa using 18 ingredients and 9 steps

Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa - Pour the mixture into the bag with the salmon. The salmon gets a quick soak in a chipotle-lime marinade before it's grilled, flaked and piled high on warm sprouted corn tortillas. Topped with earthy shaved Brussels sprouts, tart-sweet pomegranate-jalapeño salsa and crumbled goat cheese, each bite is a sweet and savory flavor bomb with a kick of heat and a subtle creamy tang. Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa. Preparing your Grilled Salmon Tacos with Pomegranate-Jalapeño Salsa: -Rinse the salmon filets under cold water and gently pat them dry with paper towels. -Taco time.

Finish with a sprinkling of goat.

Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa.

You can have Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa using 18 ingredients and 9 steps. Here is how you cook it.

Ingredients make Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa

1. It's 1/2-3/4 lb skinless salmon fillet (2 large filets).
2. It's 1 1/2 limes, divided.
3. Prepare 1 chipotle peppers canned in adobo, seeded and finely chopped.
4. Prepare 1 tbsp adobo sauce from the chipotle can.
5. You need 1 tsp pure maple syrup.
6. It's 2 cloves garlic, thinly sliced.
7. You need Kosher salt.
8. You need 1/4 pound Brussels sprouts, very thinly sliced (about 2 cups sliced sprouts).
9. You need Fresh ground pepper.
10. It's 8 corn tortillas.
11. It's 2-3 ounces goat cheese, crumbled.
12. It's Salsa.
13. It's 1 1/4 cups pomegranate arils.
14. You need 1/4 cup minced red onion.
15. You need 1 jalapeno, seeded and finely chopped.
16. You need 1/4 cup cilantro leaves.
17. Prepare Juice of ½ lime.
18. It's 1 pinch kosher salt.

Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa instructions

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!.

Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa - Like a pretzel, this bread has a salty brown crust. Combine all salsa ingredients and bowl. This can be done earlier and stored in refrigerator. Place grilled salmon on platter and top with pineapple jalapeno salsa (you won't need all of the salsa). grilled salmon tacos with pomegranate jalapeno salsa Grilled Salmon Tacos Photo credit: Serena Wolf For another spin on fish tacos, Wolf turns to salmon, that easy-to-cook, even easier-to-enjoy. While your salmon is cooking, toss together the oranges, avocado, red onion, jalapeño, cilantro and lime juice in a medium bowl until combined. Once the salmon is cooked, use a fork to roughly shred it into large pieces. Add the salmon to your tortillas, top with a few spoonfuls of salsa (plus some extra. Thank you and good luck