Jerk Salmon Tacos with Kiwi Pomegranate Salsa

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!

Ingredients

For the Jerk Salmon

2 garlic cloves minced

1 habanero or jalapeno pepper cored, seeded or minced

1 tbsp orange juice

1 tbsp lime juice

1 tbsp light brown sugar

1 1/2 tsp soy sauce

1 tsp lime zest

1 tsp orange zest

1 tsp extra virgin olive oil

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp ground ginger

1/2 tsp dried thyme

1/2 tsp kosher salt

4 salmon filets 5-6 ounce size each

For the Kiwi Salsa

4 kiwis peeled, cored and diced

1/2 avocado diced

1/4 cup pomegranate seeds

1/4 cup frozen or fresh roasted corn defrosted if frozen

1 tbsp diced green chiles mild or hot

1 tbsp fresh cilantro chopped

1 tbsp orange juice

1 tsp orange zest

1 tsp extra virgin olive oil

salt and pepper to taste

To assemble

16 corn tortillas

fresh cilantro, chopped

goat cheese crumbles optional (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 STORAGE

For 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.