Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa. 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 Salmon Tacos w/ Jalapeño Pomegranate Salsa Salmon is seasoned with Mexican spices then grilled for a light char, then it's flaked into pieces and served over tacos For the avocado salsa: In a mixing bowl gently toss together diced avocado, red onion, cilantro, jalapeno, garlic, lime juice, and olive oil while seasoning. The sweet and spicy salsa is the perfect topping for salmon. Place the rest of the ingredients in a bowl.

Hey everyone, it's Jim, welcome to my recipe page. Today, we're going to make a special dish, grilled salmon tacos w/ jalapeño pomegranate salsa. It is one of my favorites. This time, I will make it a bit tasty. 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's appreciated by millions every day. It's easy, it's fast, it tastes yummy. Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa is something which I've loved my whole life. They are nice and they look fantastic.

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.

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

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

{Get 1/2-3/4 lb of skinless salmon fillet (2 large filets).
{Make ready 1 1/2 of limes, divided.
{Take 1 of chipotle peppers canned in adobo, seeded and finely chopped.
{Take 1 tbsp of adobo sauce from the chipotle can.
{Prepare 1 tsp of pure maple syrup.
{Take 2 cloves of garlic, thinly sliced.
{Take of Kosher salt.
{Get 1/4 pound of Brussels sprouts, very thinly sliced (about 2 cups sliced sprouts).
{Make ready of Fresh ground pepper.
{Make ready 8 of corn tortillas.
{Make ready 2-3 ounces of goat cheese, crumbled.
{Get of Salsa.
{Make ready 1 1/4 cups of pomegranate arils.
{Prepare 1/4 cup of minced red onion.
{Make ready 1 of jalapeno, seeded and finely chopped.
{Make ready 1/4 cup of cilantro leaves.
{Prepare of Juice of ½ lime.
{Make ready 1 pinch of kosher salt.

Zesty chili-rubbed salmon meets fresh orange avocado salsa to make the absolute best salmon tacos! They're easy to make, naturally gluten-free. In a large bowl combine all of the ingredients for the salsa and stir together until combined. 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!.

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. Grilled Salmon Tacos w/ Mango Salsa. Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas. Grilled Salmon Soft Tacos. this link is to an external site that may or may not meet accessibility guidelines. These Southwestern Grilled Salmon Tacos are bursting with flavor and topped with fresh pineapple salsa and a Chipotle Lime Crema!

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