Recipe - Broiled Salmon With Spicy Sauce Verde

Stephen Ceideburg
4 Green New Mexican chilies
or:
One half small Green bell pepper plus:
2 Jalapenos
2 teaspoon Chopped scallions, including
green tops
2 teaspoon Vegetable oil
3 tablespoon Green peppercorns in brine,
drained
2 teaspoon Allpurpose white flour
One half cup Dry white wine
One fourth cup Skim milk
1 tablespoon Hotpepper sauce, preferably
habanero chili sauce
1 tablespoon Chopped fresh dill
4 Salmon steaks, 6 ounce each

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 foillined 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 mediumsized 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, hotpepper 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini