Recipe: Yummy Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa

Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa. Rinse the salmon filets under cold water and gently pat them dry with paper towels. Place the fish in a large Ziploc bag. 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. Here is how you achieve that. You can cook Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa using 18 ingredients and 9 steps. Here is how you cook it.

Ingredients of Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa

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

Ingredients of Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa. 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.

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!.

In a mixing bowl gently toss together diced avocado, red onion, cilantro, jalapeno, garlic, lime juice, and olive oil while seasoning with salt and pepper to taste. To assemble tacos: Break salmon into small portions and layer over center of tacos, add cabbage, avocado salsa and Cotija cheese. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside. There are so many ways to prepare delicious buttery salmon for these tasty tacos!