Side Pannel
Broiled Salmon with Spicy Sauce Verde
Broiled Salmon with Spicy Sauce Verde
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- Stephen Ceideburg
- 4 Green New Mexican chilies
- -or:
- 1/2 sm Green bell pepper plus:
- 2 Jalapenos
- 2 ts Chopped scallions, including
- -green tops
- 2 ts Vegetable oil
- 3 tb Green peppercorns in brine,
- -drained
- 2 ts All-purpose white flour
- 1/2 c Dry white wine
- 1/4 c Skim milk
- 1 tb Hot-pepper sauce, preferably
- -habanero chili sauce
- 1 tb Chopped fresh dill
- 4 Salmon steaks, 6 oz each
Directions
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.
268 CALORIES PER SERVING: 32 G PROTEIN, II G FAT, 4 G CARBO- HYDRATE; 100
MG SODIUM; 56 MG CHOLESTEROL.
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.
268 CALORIES PER SERVING: 32 G PROTEIN, II G FAT, 4 G CARBO- HYDRATE; 100
MG SODIUM; 56 MG CHOLESTEROL.
Tweet