Hey everyone, I hope you are having an incredible day today. 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. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have 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. Make ready skinless salmon fillet (2 large filets)
2. Make ready limes, divided
3. Make ready chipotle peppers canned in adobo, seeded and finely chopped
4. Make ready adobo sauce from the chipotle can
5. Make ready pure maple syrup
6. Prepare garlic, thinly sliced
7. Prepare Kosher salt
8. Get Brussels sprouts, very thinly sliced (about 2 cups sliced sprouts)
9. Take Fresh ground pepper
10. Get corn tortillas
11. Prepare goat cheese, crumbled
12. Make ready Salsa
13. Prepare pomegranate arils
14. Make ready minced red onion
15. Make ready jalapeno, seeded and finely chopped
16. Make ready cilantro leaves
17. Prepare Juice of ½ lime
18. Get 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 is going to wrap this up for this special food grilled salmon tacos w/ jalapeño pomegranate salsa recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!