Broiled Salmon with Spicy Sauce Verde
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
green chili peppers
new mexican |
*
|
| 2 | each | jalapeño pepper |
*
|
| 2 | teaspoons |
scallions, spring or green onions
including green tops |
|
| 2 | teaspoons | vegetable oil |
|
| 3 | tablespoons |
green peppercorns
in brine, drained |
*
|
| 2 | teaspoons |
all-purpose flour
white |
|
| ½ | cup |
white wine
dry |
*
|
| ¼ | cup | milk, skim | |
| 1 | tablespoon | red hot pepper sauce |
|
| 1 | tablespoon |
dill weed
chopped fresh |
|
| 4 | each |
salmon steaks
6 ounces each |
*
|
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.
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