Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa
Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa. 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. Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa. Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa. Here is how you achieve it. To make Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa you need 18 ingredients and 9 steps quickly.
The ingredients needed to make Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa:
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1/2-3/4 lb of skinless salmon fillet (2 large filets)
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1 1/2 of limes, divided
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1 of chipotle peppers canned in adobo, seeded and finely chopped
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1 tbsp of adobo sauce from the chipotle can
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1 tsp of pure maple syrup
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2 cloves of garlic, thinly sliced
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of Kosher salt
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1/4 pound of Brussels sprouts, very thinly sliced (about 2 cups sliced sprouts)
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of Fresh ground pepper
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8 of corn tortillas
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2-3 ounces of goat cheese, crumbled
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of Salsa
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1 1/4 cups of pomegranate arils
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1/4 cup of minced red onion
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1 of jalapeno, seeded and finely chopped
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1/4 cup of cilantro leaves
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of Juice of ½ lime
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1 pinch of kosher salt
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!
The perfect light summery dinner recipe! To assemble tacos: Break salmon into small portions and layer over center of tacos, add cabbage, avocado salsa and Cotija cheese. 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. Today's Grilled Salmon Tacos with Pineapple Salsa recipe has been on repeat at our house for the last few months. It's so good – and it is the perfect way to enjoy leftover salmon as a second meal. If you're a regular reader here at A Family Feast, you might remember us sharing this fantastic grilled salmon recipe last month.
