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.