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.


- salmon portions - ancho chile pepper - salt - jalapenos - walnuts - salt - queso fresco - milk - sour cream - honey - cinnamon


Make the Nogada Sauce: Roast the walnuts in an over at 350 for 7 to 8 minutes.

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.

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