Cook:4 mins to 6 mins per 1/2-inch thickenss of fish
Blender Nogada Sauce
Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Measure thickness of salmon fillets. Set aside.
Preheat oven to 350 degrees F. Spread walnuts on a baking sheet. Bake about 7 minutes or until fragrant. Cool slightly. Transfer walnuts to a clean coarse-texture kitchen towel. Rub walnuts vigorously with the towel to remove skins; set aside.
In a blender combine walnuts, queso fresco, milk, sour cream, sugar, cinnamon, and the remaining 1/4 teaspoon salt. Cover and blend until smooth.