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Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa
Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa

Before you jump to Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

Until fairly recently anyone who expressed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone’s active involvement. These adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, for the most part by making your kitchen area more green.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen by itself offers you many small means by which energy and money can be saved. It is pretty easy to live green, all things considered. It’s about being sensible, more often than not.

We hope you got benefit from reading it, now let’s go back to grilled salmon tacos w/ jalapeño pomegranate salsa recipe. To cook grilled salmon tacos w/ jalapeño pomegranate salsa you only need 18 ingredients and 9 steps. Here is how you cook it.

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

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