BROILED SALMON WITH SPICY SAUCE VERDE

      Title: BROILED SALMON WITH SPICY SAUCE VERDE
  Categories: Fish
       Yield: 4 Servings
  
            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
  
   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.
   
   Adapted from The Whole Chile Pepper Book by Dave De Witt and Nancy
   Gerlach. Copyright 1990 by Dave DeWitt and Nancy Gerlach. Reprinted
   by permission of Little, Brown and Company (Inc).
   
   Posted by Stephen Ceideburg
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