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Alright, don’t linger, let’s approach this grilled salmon tacos w/ jalapeño pomegranate salsa menu with 18 substances which are surely easy to receive, and we have to process them at the very least through 9 methods. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements for Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa:

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

Grilled Salmon Tacos w/ Jalapeño Pomegranate Salsa making process:

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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