Salmon in Nogada Sauce

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

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  • Makes: 4 servings
  • Serving Size: 1 salmon fillet and sauce
  • Prep: 10 mins
  • Bake: 7 mins 350°F
  • Cook: 4 mins to 6 mins per 1/2-inch thickenss of fish

Salmon in Nogada Sauce

Directions

  1. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Measure thickness of salmon fillets. Set aside.
  2. 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.
  3. In a small bowl combine ground chile pepper and 1/4 teaspoon of the salt. Sprinkle over salmon fillets.
  4. 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.
  5. 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.
  6. Serve salmon with the sauce. If desired, sprinkle with pomegranate seeds.

From the Test Kitchen

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 degrees 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 degrees 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.

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Nutrition Facts (Salmon in Nogada Sauce)

  • Per serving:
  • 430 kcal ,
  • 31 g fat
  • (10 g sat. fat ,
  • 10 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 102 mg chol. ,
  • 599 mg sodium ,
  • 7 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 32 g pro.
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