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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
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.
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