Ancho Rubbed Grilled Salmon with Nogada Sauce

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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.

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.

Ancho Rubbed Grilled Salmon with Nogada Sauce

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Author: Kita Roberts

Ingredients

• 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

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