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Grilled Salmon Tacos w/ Jalapeño Pomegranate 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.
Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have grilled salmon tacos w/ jalapeño pomegranate salsa using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa:
- Make ready 1/2-3/4 lb skinless salmon fillet (2 large filets)
- Get 1 1/2 limes, divided
- Take 1 chipotle peppers canned in adobo, seeded and finely chopped
- Take 1 tbsp adobo sauce from the chipotle can
- Make ready 1 tsp pure maple syrup
- Make ready 2 cloves garlic, thinly sliced
- Get Kosher salt
- Prepare 1/4 pound Brussels sprouts, very thinly sliced (about 2 cups sliced sprouts)
- Prepare Fresh ground pepper
- Take 8 corn tortillas
- Make ready 2-3 ounces goat cheese, crumbled
- Take Salsa
- Make ready 1 1/4 cups pomegranate arils
- Prepare 1/4 cup minced red onion
- Prepare 1 jalapeno, seeded and finely chopped
- Get 1/4 cup cilantro leaves
- Prepare Juice of ½ lime
- Get 1 pinch kosher salt
Stuffed corned beef in pretzel bread. Like a pretzel, this bread has a salty brown crust. While salmon cooks, combine sour cream, lime juice, jalapeno, cilantro and salt in a bowl. To serve, warm tortillas according to package directions.
Steps 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!
Then place salmon in a warmed tortilla and top with jalapeno cream. Serve with avocados and salsa if desired. Stuff corn tortillas with grilled salmon, corn salsa and shredded cabbage. Grilled salmon is topped with a zesty mango-peach salsa, cabbage, avocado, and a special sauce in this family-friendly taco recipe.. Salmon Tacos with Mango Salsa Salmon Tacos with Mango Salsa.
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