Broiled Salmon with Spicy Sauce Verde

40 minutes Prep: 20 minutes Cook: 20 minutes

60 calories per serving view nutrition facts

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4	each	green chili peppers	new mexican
2	each	jalapeno peppers
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 (eg. Tabasco)
1	tablespoon	dill weed	chopped fresh
4	each	salmon steaks	6 ounces each

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.

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Serving Size 21g

Amount per Serving

Calories 60 41% of calories from fat