Ancho Rubbed Grilled Salmon with Nogada Sauce | Kita Roberts

Ancho Rubbed Grilled Salmon with Nogada Sauce


  • 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


  • 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.


BHG Mexican 2015