Hello, I am Kate. Today, I will show you a way to prepare grilled salmon tacos w/ jalapeño pomegranate salsa recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa Recipe
Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is something that I have loved my entire life.
To bewith this recipe, we have to first prepare a few ingredients. You can have grilled salmon tacos w/ jalapeño pomegranate salsa using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa:
- Get 1/2-3/4 lb skinless salmon fillet (2 large filets)
- Prepare 1 1/2 limes, divided
- Take 1 chipotle peppers canned in adobo, seeded and finely chopped
- Get 1 tbsp adobo sauce from the chipotle can
- Make ready 1 tsp pure maple syrup
- Prepare 2 cloves garlic, thinly sliced
- Prepare Kosher salt
- Make ready 1/4 pound Brussels sprouts, very thinly sliced (about 2 cups sliced sprouts)
- Take Fresh ground pepper
- Prepare 8 corn tortillas
- Get 2-3 ounces goat cheese, crumbled
- Prepare Salsa
- Prepare 1 1/4 cups pomegranate arils
- Take 1/4 cup minced red onion
- Prepare 1 jalapeno, seeded and finely chopped
- Make ready 1/4 cup cilantro leaves
- Make ready Juice of ½ lime
- Take 1 pinch kosher salt
Instructions to make Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa:
- Prep time!
- Rinse the salmon filets under cold water and gently pat them dry with paper towels. Place the fish in a large Ziploc bag.
- 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.
- 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.
- 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.
- 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.)
- Warm the tortillas. You can do this in your microwave, or throw each tortilla directly on your burner for a few seconds per side.
- 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.
- Enjoy!
So that is going to wrap this up for this exceptional dish grilled salmon tacos w/ jalapeño pomegranate salsa recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
