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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 Inside the Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. Those days are over, and it looks like we all recognize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living much more environmentally friendly we won't be able to resolve the problems of the environment. These kinds of modifications need to start happening, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going more green.
A massive amount of electricity is actually consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. You can easily save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can easily cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. It is quite uncomplicated to live green, after all. It's about being practical, usually.
We hope you got insight from reading it, now let's go back to grilled salmon tacos w/ jalapeño pomegranate salsa recipe. You can have grilled salmon tacos w/ jalapeño pomegranate salsa using 18 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa:
- Take 1/2-3/4 lb of skinless salmon fillet (2 large filets).
- Use 1 1/2 of limes, divided.
- Get 1 of chipotle peppers canned in adobo, seeded and finely chopped.
- Get 1 tbsp of adobo sauce from the chipotle can.
- Use 1 tsp of pure maple syrup.
- You need 2 cloves of garlic, thinly sliced.
- Take of Kosher salt.
- Provide 1/4 pound of Brussels sprouts, very thinly sliced (about 2 cups sliced sprouts).
- Take of Fresh ground pepper.
- Take 8 of corn tortillas.
- Take 2-3 ounces of goat cheese, crumbled.
- Take of Salsa.
- Prepare 1 1/4 cups of pomegranate arils.
- You need 1/4 cup of minced red onion.
- Use 1 of jalapeno, seeded and finely chopped.
- Prepare 1/4 cup of cilantro leaves.
- Get of Juice of ½ lime.
- Take 1 pinch of kosher salt.
Steps 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!.
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