Packed with bold and spicy Caribbean flavors, these Jerk Salmon Tacos with Kiwi Pomegranate Salsa are a sure Summer crowd pleaser! Tender jerk-marinated salmon is layered onto tortillas, then topped with juicy salsa, jalapeño goat cheese crumbles, cilantro, and fresh limes in this unique and delicious taco recipe!
1habanero or jalapeno peppercored, seeded or minced
1tbsporange juice
1tbsplime juice
1tbsp light brown sugar
1 1/2tspsoy sauce
1tsplime zest
1tsporange zest
1tspextra virgin olive oil
1/2tsp ground cinnamon
1/2tsp ground allspice
1/2tsp ground ginger
1/2tspdried thyme
1/2tspkosher salt
4salmon filets5-6 ounce size each
For the Kiwi Salsa
4kiwispeeled, cored and diced
1/2avocadodiced
1/4cuppomegranate seeds
1/4cupfrozen or fresh roasted corndefrosted if frozen
1tbspdiced green chilesmild or hot
1tbspfresh cilantrochopped
1tbsporange juice
1tsporange zest
1tspextra virgin olive oil
salt and pepper to taste
To assemble
16corn tortillas
fresh cilantro, chopped
goat cheese crumblesoptional (we used jalapeno flavored)
lime wedges
Instructions
For the Jerk Salmon
Mix all the ingredients, except the salmon, together in a medium bowl.
Pat dry the salmon filets with paper towels. Place them skin side down in a large resealable container.
Pour the mixture over the top of the salmon and spread evenly.
Cover and refrigerate the salmon for at least 2 hours, but up to 8.
When ready to cook, remove the salmon from the fridge and allow it to come to room temperature (about 30-45 minutes) then preheat the oven to a low broil and position a wrack at the highest point in the oven (closest to the broiler).
Transfer the salmon to a parchment paper lined baking sheet. Place the baking sheet under the broiler then watch closely and carefully as it cooks. After about 3 minutes of broiling, begin checking for doneness. Broil until the salmon flakes apart when you touch it gently, 4 to 8 minutes.
Remove from the oven and allow to cool for 5 minutes.
For the Kiwi Salsa
In a medium bowl, combine all of the salsa ingredients and toss to combine.
Cover and refrigerate until ready to serve.
For Assembly
If desired, warm up your tortillas on a large cast iron skillet over high heat. About 30 seconds on each side should do. Alternatively, tortillas can be heated over open fire or on a baking sheet in the oven at a low temperature.
Assemble each taco by layering the meat from half a filet of salmon, a heaping tablespoon or two of salsa, freshly chopped cilantro, and a pretty nice serving of jalapeño goat cheese crumbles onto each tortilla.
Squeeze fresh lime juice over the top and serve!
Notes
LEFTOVER SALMON & SALSA STORAGEFor the Salmon: Leftover salmon should be refrigerated within 2 hours of having been cooked. Store your leftovers in an airtight container where it will keep for up to 3 days. Tip: It’s best to reheat salmon in the oven! To do so, preheat the oven to 275 degrees and place the fish on a parchment paper-lined baking sheet. Heat for 10-15 minutes, or until the internal temperature reaches 130 degrees.For the Salsa: Because this salsa contains avocado, which oxidizes very quickly, it won’t keep for very long. Store any leftovers in an airtight container in the refrigerator for 1-2 days. Watch out for brown spots on the avocado or milky-colored liquid at the bottom of the bowl.