Recipes and Cooking Salmon in Nogada Sauce 4.0 (2) Add your rating & review Give traditional nogada sauce a scrumptious backdrop with our salmon fillets. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 10 mins Cook Time: 4 mins Bake Time: 7 mins Total Time: 21 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 4-6 ounce fresh or frozen skinless salmon fillets ½ cup walnuts 1 ½ teaspoon ground ancho, pasilla, or New Mexico chile pepper or chili powder ½ teaspoon salt 4 ounce queso fresco ⅔ cup milk ⅔ cup sour cream 1 teaspoon sugar ¼ teaspoon ground cinnamon ¼ cup pomegranate seeds or snipped fresh cilantro (optional) Directions Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Measure thickness of salmon fillets. Set aside. 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. Rate it Print Nutrition Facts (per serving) 430 Calories 31g Fat 7g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 430 % Daily Value * Total Fat 31g 40% Saturated Fat 10g 50% Cholesterol 102mg 34% Sodium 599mg 26% Total Carbohydrate 7g 3% Total Sugars 5g Protein 32g Vitamin C 1.1mg 6% Calcium 275mg 21% Iron 1.5mg 8% Potassium 773mg 16% Folate, total 49.7mcg Vitamin B-12 4.4mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.