Procedure: tasty Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa

Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa.

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You can have Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa using 18 ingredients or pinched. Here is how you achieve that.

Materials of Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa

1. You need of skinless salmon fillet (2 large filets).
2. You need of limes, divided.
3. Provide of chipotle peppers canned in adobo, seeded and finely chopped.
4. Provide of adobo sauce from the chipotle can.
5. You need of pure maple syrup.
6. Provide of garlic, thinly sliced.
7. Prepare of Kosher salt.
8. Prepare of Brussels sprouts, very thinly sliced (about 2 cups sliced sprouts).
9. You need of Fresh ground pepper.
10. Provide of corn tortillas.
11. Prepare of goat cheese, crumbled.
12. Provide of Salsa.
13. You need of pomegranate arils.
14. You need of minced red onion.
15. Prepare of jalapeno, seeded and finely chopped.
16. You need of cilantro leaves.
17. Prepare of Juice of ½ lime.
18. Provide of kosher salt.

These recipes make in about 70 minutes from begin to finish, and 9 steps. Get ready to screenshot these recipes to get you thru a busy back-to-school season!. Here is how you make it.

Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa guidance

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!.