Broiled Salmon with Spicy Sauce Verde

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.