• 2 Ratings

Give traditional nogada sauce a scrumptious backdrop with our salmon fillets.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Measure thickness of salmon fillets. Set aside.

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  • Preheat oven to 350°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 small bowl combine ground chile pepper and 1/4 teaspoon of the salt. Sprinkle over salmon fillets.

  • On a greased grill pan grill salmon fillets over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork.

  • Meanwhile, for sauce, in a blender combine walnuts, queso fresco, milk, sour cream, sugar, cinnamon, and the remaining 1/4 teaspoon salt. Cover and blend until smooth. Transfer mixture to a small saucepan; bring just to simmering.

  • Serve salmon with the sauce. If desired, sprinkle with pomegranate seeds.

Chicken in Nogada Sauce:

Prepare Salmon in Nogada Sauce as directed through Step 3, except use four 5- to 6-ounce skinless, boneless chicken breast halves instead of the salmon. Grill on a greased grill pan for 12 to 15 minutes or until chicken is no longer pink (165°F). Continue as directed in Steps 5 and 6.Nutrition facts per serving: 431 calories, 40 g protein, 7 g carbohydrate, 27 g total fat (10 g sat. fat), 130 mg cholesterol, 1 g fiber, 5 g total sugar, 17% Vitamin A, 5% Vitamin C, 713 mg sodium, 27% calcium, 6% iron

Pork Chops in Nogada Sauce:

Prepare Salmon in Nogada Sauce as directed through Step 3, except use four 5- to 6-ounce boneless pork loin chops, trimmed, instead of the salmon. Grill on a greased grill pan for 11 to 13 minutes or until chops are slightly pink in centers (145°F). Let stand for 3 minutes before serving. Continue as directed in Steps 5 and 6.Nutrition facts per serving: 449 calories, 41 g protein, 7 g carbohydrate, 29 g total fat (10 g sat. fat), 137 mg cholesterol, 1 g fiber, 5 g total sugar, 16% Vitamin A, 2% Vitamin C, 631 mg sodium, 29% calcium, 9% iron

To Store:

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

430 calories; 31 g total fat; 10 g saturated fat; 10 g polyunsaturated fat; 7 g monounsaturated fat; 102 mg cholesterol; 599 mg sodium. 773 mg potassium; 7 g carbohydrates; 1 g fiber; 5 g sugar; 32 g protein; 0 g trans fatty acid; 835 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 50 mcg folate; 4 mcg vitamin b12; 275 mg calcium; 2 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
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  • 1 star values: 0