Hello everybody, hope you are having an incredible day today. Today, I will show you a way 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 little bit tasty. This will be really deliciou

The Ingredients need to make Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa:

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

Step 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 towel 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 chunk)
7. Warm the tortilla 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 taco 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!

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