Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 green New Mexican chilies -- or:

  3. 1/2 small green bell pepper plus:

  4. 2 jalapenos

  5. 2 teaspoons chopped scallions -- including

  6. tops

  7. 2 teaspoons vegetable oil

  8. 3 tablespoons green peppercorns in brine -- drained

  9. 2 teaspoons all-purpose white flour

  10. 1/2 cup dry white wine

  11. 1/4 cup skim milk

  12. 1 tablespoon hot-pepper sauce -- preferably

  13. chili sauce

  14. 1 tablespoon chopped fresh dill

  15. 4 salmon steaks --

  16. 6 oz each

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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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