Recipe of Award-winning Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, grilled salmon tacos w/ jalapeño pomegranate salsa. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is something that I’ve loved my whole life. They’re nice and they look fantastic.

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. Add a little salmon to each tortilla, and top with a generous amount of sprouts and salsa. Finish with a sprinkling of goat cheese. Grilled Shrimp and Salmon Tacos Homemade topped with a homemade Jalapeño-Habanero Salsa.

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

Get the recipe from Cooking Classy. Grilled Salmon with Strawberry Jalapeño Salsa. Get the recipe from Recipe Runner. The sweet and spicy salsa is the perfect topping for salmon.

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!

Get the recipe from Recipe Runner. The sweet and spicy salsa is the perfect topping for salmon. Place the rest of the ingredients in a bowl. Fish tacos have become all the rage in recent years and are a specialty of the Pacific coast of Southern California and Mexico. This is a simple recipe: all the components can be made ahead of time and the fish grilled at the last moment.

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