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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 Information on How to Improve Your Mood with Food.

Many of us have been trained to think that comfort foods are terrible and to be avoided. Sometimes, if the comfort food is candy or another junk food, this is true. Other times, though, comfort foods can be completely nutritious and it’s good for you to eat them. There are several foods that basically can improve your moods when you consume them. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try a couple of these.

Cold water fish are great for eating if you want to combat depression. Tuna, trout, mackerel, herring and wild salmon are all full of omega-3 fats and DHA. DHA and omega-3s are two things that improve the quality and the function of your brain’s grey matter. It’s true: consuming a tuna fish sandwich can seriously raise your mood.

As you can see, you don’t need junk food or foods that are not good for you to feel better! Try a few of these hints instead.

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 do it.

The ingredients needed to make 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. Get 1 tbsp adobo sauce from the chipotle can
  5. Take 1 tsp pure maple syrup
  6. Provide 2 cloves garlic, thinly sliced
  7. Use Kosher salt
  8. Take 1/4 pound Brussels sprouts, very thinly sliced (about 2 cups sliced sprouts)
  9. Prepare Fresh ground pepper
  10. Use 8 corn tortillas
  11. You need 2-3 ounces goat cheese, crumbled
  12. Use Salsa
  13. Get 1 1/4 cups pomegranate arils
  14. You need 1/4 cup minced red onion
  15. Use 1 jalapeno, seeded and finely chopped
  16. Take 1/4 cup cilantro leaves
  17. Prepare Juice of ½ lime
  18. Provide 1 pinch kosher salt
Instructions 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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