Broiled Salmon With Spicy Sauce Verde Recipe

• 4 x Green New Mexican chilies or possibly:
• 1/2 sm Green bell pepper plus:
• 2 x Jalapenos
• 2 tsp Minced scallions, including green tops
• 2 tsp Vegetable oil
• 3 Tbsp. Green peppercorns in brine, liquid removed
• 2 tsp All-purpose white flour
• 1/2 c. Dry white wine
• 1/4 c. Skim lowfat milk
• 1 Tbsp. Warm-pepper sauce, preferably habanero chili sauce
• 1 Tbsp. Minced fresh dill
• 4 x Salmon steaks, 6 ounce each

1. Note: In place of the fresh chilies, you can use canned green ones, that don't need to be roasted and peeled.
2. Drain them well.
3. Preheat broiler.
4. On a foil-lined baking sheet, broil peppers for 7 to 8 min, or possibly till blackened, turning once.
5. Place in a paper bag and set aside till cooled.
6. Remove skin, stems and seeds.
7. Chop finely.
8. In a medium-sized saucepan over medium heat, saute/fry scallions in oil for 2 min till softened.
9. Add in green peppercorns and saute/fry for 2 min more.
10. Add in flour and cook for 2 min, stirring constantly.
11. Stir in wine and lowfat milk and blend well.
12. Add in chilies, warm-pepper sauce and dill.
13. Bring to a boil, reduce the heat and simmer about 5 min, or possibly till the sauce has been reduced and thickened.
14. Broil salmon for 3 to 4 min on each side, or possibly till fish flesh is opaque.
15. Remove the skin from the steaks before serving.
16. Place some of the sauce on a plate and place the salmon on top of it.
17. Little, Brown and Company (Inc).

green new mexican, green bell pepper, jalapenos, scallions, vegetable oil, green, flour, white wine, milk, pepper, dill, salmon

Taken from cookeatshare.com/recipes/broiled-salmon-with-spicy-sauce-verde-93382 (may not work)