Salmon in Nogada Sauce

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

Salmon Nogada Sauce
Photo: Blaine Moats
Prep Time:
10 mins
Cook Time:
4 mins
Bake Time:
7 mins
Total Time:
21 mins
Servings:
4

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

  • cup milk

  • cup sour cream

  • 1 teaspoon sugar

  • ¼ teaspoon ground cinnamon

  • ¼ cup pomegranate seeds or snipped fresh cilantro (optional)

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°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.

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 (per serving)

430 Calories
31g Fat
7g Carbs
32g Protein
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.

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