Broiled Salmon with Spicy Sauce Verde
Submitted by alanspradlin
Broiled salmon steaks served on a fiery sauce verde made from roasted New Mexican chiles, jalapeños, green peppercorns, white wine, and fresh dill. Bold, spicy, and ready in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis isn’t your gentle, herb-garden verde sauce. This one has real teeth.
New Mexican green chiles and jalapeños get blackened under the broiler, peeled, and chopped, then simmered with sauteed scallions, briny green peppercorns, dry white wine, skim milk, hot sauce, and fresh dill into a thick, complex sauce that’s equal parts heat and flavor.
The salmon steaks broil separately, just 3 to 4 minutes per side until the flesh turns opaque.
Pool the sauce on the plate, set the salmon right on top, and let the heat do the talking.
Kitchen Tips
- Char the peppers until truly blackened on all sides. This isn’t just for looks. The charring adds a smoky depth you can’t get any other way.
- Steam the blackened peppers in a closed paper bag. The trapped moisture loosens the skins so they peel off in sheets.
- Green peppercorns in brine add a sharp, almost floral heat that’s different from black pepper. Don’t skip them.
- If you want to dial down the fire, remove the seeds and veins from the jalapeños and use only 2 of the New Mexican chiles.
Ingredients
Directions
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, sauté scallions in oil for 2 minutes until softened.
Add green peppercorns and sauté 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.
Comments
