Ever wonder how to turn up the heat on that fish dinner? This is it. That little bit of sweet heat from the ancho chile pepper really goes a long way. We could probably all stand a few more seafood dinners on the menu from week to week, but I get stuck in a rut making a few tried and true hits again and again, and honestly, kind of lose a little desire to make the same thing. Lately, I’ve been trying to turn it up. Add a few more ‘healthy’ dishes to the menu.
This one is quick and fast with flavor. What more could a girl
carnivore ask for?
Turn up the heat.
- 4 4 oz salmon portions skinless (or one large filet, sliced into portions)
- 1 1/2 teas ground ancho chile pepper
- 1/2 teas salt
- 4 jalapenos
- 1/2 cup walnuts
- 1/2 teas salt
- 4 oz queso fresco
- 2/3 cup milk
- 2/3 cup sour cream
- 1 teas honey
- 1/4 teas ground cinnamon
- Make the Nogada Sauce: Roast the walnuts in an over at 350 for 7 to 8 minutes. Remove from oven and allow to cool. With a kitchen towel, rub the walnuts to remove any shell. Add the walnuts to a blender with the remaining ingredients. Pulse or blend until smooth. Set aside.
- Preheat your grill for medium-high heat. Grease the grill grates.
- Rub the salmon with the ancho chile pepper and salt. Place the salmon and jalapenos on the grill and cook, turning the peppers as needed, 4 to 6 minutes depending on the thickness of the salmon (Salmon is done when it flakes easily with a fork).
- Meanwhile, in a small saucepan, bring the Nogada sauce to just to a simmer over medium heat.
- Serve the salmon with twice baked sweet potatoes, grilled jalapenos, and spoon Nogada sauce over top.