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  Recipe Home » SeaFoods » Broiled Salmon With Spicy Sauce Verde
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  Broiled Salmon With Spicy Sauce Verde
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 267
Ingredients:
Stephen Ceideburg
4 Green New Mexican chilies or:
1/2 small Green bell pepper plus:
2 Jalapenos
2 tsp Chopped scallions, including green tops
2 tsp Vegetable oil
3 tbsp Green peppercorns in brine, drained
2 tsp All-purpose white flour
1/2 cup Dry white wine
1/4 cup Skim milk
1 tbsp Hot-pepper sauce, preferably habanero chili sauce
1 tbsp Chopped fresh dill
4 Salmon steaks, 6 oz each
Instructions:
Note: In place of the fresh chilies, you can use canned green ones,
which do not need to be roasted and peeled. Drain them well.

Preheat broiler. On a foil-lined baking sheet, broil peppers for 7 to
8 minutes, or until blackened, turning once. Place in a paper bag and
set aside until cooled. Remove skin, stems and seeds. Chop finely.

In a medium-sized saucepan over medium heat, saute scallions in oil
for 2 minutes until softened. Add green peppercorns and saute for 2
minutes more. Add flour and cook for 2 minutes, stirring constantly.
Stir in wine and milk and blend well. Add chilies, hot-pepper sauce
and dill. Bring to a boil, reduce the heat and simmer about 5
minutes, or until the sauce has been reduced and thickened.

Broil salmon for 3 to 4 minutes on each side, or until fish flesh is
opaque. Remove the skin from the steaks before serving. Place some of
the sauce on a plate and place the salmon on top of it.

268 CALORIES PER SERVING: 32 G PROTEIN, II G FAT, 4 G CARBO- HYDRATE;
100 MG SODIUM; 56 MG CHOLESTEROL.

Adapted from The Whole Chile Pepper Book by Dave De Witt and Nancy
Gerlach. Copyright 1990 by Dave DeWitt and Nancy Gerlach. Reprinted
by permission of Little, Brown and Company (Inc).

Posted by Stephen Ceideburg
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