Ingredients Jump to Instructions ↓

  1. Stephen Ceideburg

  2. 4 Green New Mexican chilies or:

  3. 1/2 small Green bell pepper plus:

  4. 2 Jalapenos

  5. 2 teaspoons Chopped scallions, including green tops

  6. 2 teaspoons Vegetable oil

  7. 3 tablespoons Green peppercorns in brine, drained

  8. 2 teaspoons All-purpose white flour

  9. 1/2 cup Dry white wine

  10. 1/4 cup Skim milk

  11. 1 tablespoon Hot-pepper sauce, preferably habanero chili sauce

  12. 1 tablespoon Chopped fresh dill

  13. 4 Salmon steaks,

  14. 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. 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.

  2. 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 Submitted By DALE SHIPP On 12-25-95


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