Ancho Rubbed Grilled Salmon with Nogada Sauce

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.

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Ancho Rubbed Grilled Salmon with Nogada Sauce

Author: Kita Roberts

Ingredients

• ▢ 4 4 oz salmon portions skinless (or one large filet, sliced into portions)
• ▢ 1 ½ teas ground ancho chile pepper
• ▢ ½ teas salt
• ▢ 4 jalapenos
• ▢ ½ cup walnuts
• ▢ ½ teas salt
• ▢ 4 oz queso fresco
• ▢ ⅔ cup milk
• ▢ ⅔ cup sour cream
• ▢ 1 teas honey
• ▢ ¼ teas ground cinnamon

Instructions

• 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.

Notes

BHG Mexican 2015

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