Broiled Salmon With Spicy Sauce Verde

* Exported from MasterCook *

BROILED SALMON WITH SPICY SAUCE VERDE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
4 Green New Mexican chilies
-or:
1/2 sm Green bell pepper plus:
2 Jalapenos
2 ts Chopped scallions, including
-green tops
2 ts Vegetable oil
3 tb Green peppercorns in brine,
-drained
2 ts All-purpose white flour
1/2 c Dry white wine
1/4 c Skim milk
1 tb Hot-pepper sauce, preferably
-habanero chili sauce
1 tb Chopped fresh dill
4 Salmon steaks, 6 oz 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 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



- - - - - - - - - - - - - - - - - -