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    Home » Recipes » Grilling Recipes

    Ancho Rubbed Grilled Salmon with Nogada Sauce

    | Yield | April 28, 2015 | Updated: July 11, 2021 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    Ancho Rubbed Grilled Salmon with Nogada Sauce on wooden tray with chilis
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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.

    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 GirlCarnivore.com
    Ancho Rubbed Grilled Salmon with Nogada Sauce | Kita Roberts GirlCarnivore.com
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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
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    This Nogada Sauce smothering the Sweet potatoes and Salmon is so good! 
 Those ancho chilis are perfect paired with fish!
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. RavieNomNoms says

      April 28, 2015 at 10:12 am

      So this looks amazing!

      Reply
    2. Aly ~ Cooking In Stilettos says

      April 29, 2015 at 3:43 pm

      This looks amazing and perfect for dinner this weekend! Gorgeous photos as well Kita 🙂

      Reply

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    Hi, I’m Kita! The meat maven for GirlCarnivore®. I’m a freelancing creator, recipe developer, photographer, and world-traveling food junkie. 

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