Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, grilled salmon tacos w/ jalapeño pomegranate salsa. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is something that I have loved my whole life. They are nice and they look fantastic.
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. See great recipes for Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa too! Breakfast Tacos with Fire Roasted Tomato Salsa.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Prepare 1/2-3/4 lb skinless salmon fillet (2 large filets)
- Make ready 1 1/2 limes, divided
- Get 1 chipotle peppers canned in adobo, seeded and finely chopped
- Get 1 tbsp adobo sauce from the chipotle can
- Get 1 tsp pure maple syrup
- Get 2 cloves garlic, thinly sliced
- Prepare Kosher salt
- Get 1/4 pound Brussels sprouts, very thinly sliced (about 2 cups sliced sprouts)
- Make ready Fresh ground pepper
- Prepare 8 corn tortillas
- Prepare 2-3 ounces goat cheese, crumbled
- Take Salsa
- Prepare 1 1/4 cups pomegranate arils
- Make ready 1/4 cup minced red onion
- Take 1 jalapeno, seeded and finely chopped
- Get 1/4 cup cilantro leaves
- Make ready Juice of ½ lime
- Take 1 pinch kosher salt
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. It's of Juice of ½ lime. Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa step by step.
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!
Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa. Easiest Way to Cook Delicious Yakiniku (Grilled Beef Japanese style) grilled salmon tacos with pomegranate jalapeno salsa Grilled Salmon Tacos Photo credit: Serena Wolf For another spin on fish tacos, Wolf turns to salmon, that easy-to-cook, even easier-to-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. While your salmon is cooking, toss together the oranges, avocado, red onion, jalapeño, cilantro and lime juice in a medium bowl until combined.
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