Broiled Salmon with Spicy Sauce Verde

• 4 each green chili peppers new mexican
• 2 each jalapeno pepper
• 2 teaspoons scallions, spring or green onions including green tops
• 2 teaspoons vegetable oil
• 3 tablespoons green peppercorns in brine, drained
• 2 teaspoons flour, all-purpose white
• 1/2 cup white wine dry
• 1/4 cup milk, skim
• 1 tablespoon red hot pepper sauce
• 1 tablespoon dill weed chopped fresh
• 4 each salmon steaks 6 ounces each

1. Preheat broiler.
2. On a foil-lined baking sheet, broil peppers for 7 to 8 minutes, or until blackened, turning once.
3. Place in a paper bag and set aside until cooled.
4. Remove skin, stems and seeds.
5. Chop finely.
6. In a medium-sized saucepan over medium heat, saute scallions in oil for 2 minutes until softened.
7. Add green peppercorns and saute for 2 minutes more.
8. Add flour and cook for 2 minutes, stirring constantly.
9. Stir in wine and milk and blend well.
10. Add chilies, hot-pepper sauce and dill.
11. Bring to a boil, reduce the heat and simmer about 5 minutes, or until the sauce has been reduced and thickened.
12. Broil salmon for 3 to 4 minutes on each side, or until fish flesh is opaque.
13. Remove the skin from the steaks before serving.
14. Place some of the sauce on a plate and place the salmon on top of it.

green chili peppers, jalapeno pepper, scallions, vegetable oil, green, flour, white wine, milk, red hot pepper sauce, dill, salmon

Taken from recipeland.com/recipe/v/broiled-salmon-spicy-sauce-verd-40309 (may not work)