Subj : BH&G 2749
To   : All
From : Dave Drum
Date : Tue May 18 2021 10:18:46

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Salmon In Nogada Sauce
 Categories: Seafood, Chilies, Nuts, Dairy, Cheese
      Yield: 4 Servings

      4    (4 oz ea) skinless salmon
           - filets
    1/2 c  Walnuts
  1 1/2 ts Ground ancho, pasilla, or
           - New Mexico chile
    1/2 ts Salt
      4 oz Queso fresco
    2/3 c  Milk
    2/3 c  Sour cream
      1 ts Sugar
    1/4 ts Ground cinnamon
    1/4 c  Pomegranate seeds or snipped
           - fresh cilantro (opt)

  Thaw salmon, if frozen. Rinse salmon; pat dry with paper
  towels. Measure thickness of salmon filets. Set aside.

  Set oven @ 355+|F/180+|C.

  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" 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.

  Continue as directed in Steps 5 and 6.

  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. Let stand for 3
  minutes before serving. Continue as directed in Steps 5
  and 6.

  Makes: 4 servings

  Better Homes & Gardens | June 2015

  MM Format by Dave Drum - 15 June 2015

  Uncle Dirty Dave's Archives

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