Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, grilled salmon tacos w/ jalapeño pomegranate salsa. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is something that I’ve loved my entire life. They’re nice and they look wonderful.
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 get started with this particular 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:
- Take 1/2-3/4 lb skinless salmon fillet (2 large filets)
- Get 1 1/2 limes, divided
- Get 1 chipotle peppers canned in adobo, seeded and finely chopped
- Prepare 1 tbsp adobo sauce from the chipotle can
- Take 1 tsp pure maple syrup
- Prepare 2 cloves garlic, thinly sliced
- Take Kosher salt
- Prepare 1/4 pound Brussels sprouts, very thinly sliced (about 2 cups sliced sprouts)
- Make ready Fresh ground pepper
- Take 8 corn tortillas
- Prepare 2-3 ounces goat cheese, crumbled
- Prepare Salsa
- Take 1 1/4 cups pomegranate arils
- Get 1/4 cup minced red onion
- Make ready 1 jalapeno, seeded and finely chopped
- Prepare 1/4 cup cilantro leaves
- Make ready Juice of ½ lime
- Prepare 1 pinch kosher salt
Place the rest of the ingredients in a bowl. Zesty chili-rubbed salmon meets fresh orange avocado salsa to make the absolute best salmon tacos! They're easy to make, naturally gluten-free. Grilled spicy salmon, smoked tomato salsa, and cabbage slaw fill corn tortillas for unique fish tacos that are sure to be a hit.
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!
They're easy to make, naturally gluten-free. Grilled spicy salmon, smoked tomato salsa, and cabbage slaw fill corn tortillas for unique fish tacos that are sure to be a hit. Score an "X" on the bottom of the tomatoes and brush the vegetables (tomatoes, jalapeño, red onion) for the salsa with olive oil and sprinkle with salt. These Southwestern Grilled Salmon Tacos are bursting with flavor and topped with fresh pineapple salsa and a Chipotle Lime Crema! These Southwestern Grilled Salmon Tacos have depth of flavor from the spice blend rubbed all over the salmon and perfect crispy skin for a nice crunch.
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