Cooking Index - Cooking Recipes & IdeasBroiled Salmon With Spicy Sauce Verde Recipe - Cooking Index

Broiled Salmon With Spicy Sauce Verde

Type: Fish
Serves: 4 people

Recipe Ingredients

4   Green New Mexican chilies - or:
1/2   Green bell pepper plus: (small)
2   Jalapenos
2 teaspoons 10mlChopped scallions - including
  Tops
2 teaspoons 10mlVegetable oil
3 tablespoons 45mlGreen peppercorns in brine - drained
2 teaspoons 10mlAll-purpose white flour
1/2 cup 118mlDry white wine
1/4 cup 59mlSkim milk
1 tablespoon 15mlHot-pepper sauce - preferably
  Chili sauce
1 tablespoon 15mlChopped fresh dill
4   Salmon steaks - 6 oz each

Recipe 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.

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).

Source:
Janie Hibbler

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