Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, grilled salmon tacos w/ jalapeño pomegranate salsa. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook grilled salmon tacos w/ jalapeño pomegranate salsa using 18 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa:

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

Steps 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!

So that’s going to wrap this up with this exceptional food grilled salmon tacos w/ jalapeño pomegranate salsa recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!