Broiled salmon with spicy sauce verde
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Broiled salmon with spicy sauce verde
  Salmon    Spicy    Fish    Sauces  
Last updated 6/12/2012 1:10:51 AM. Recipe ID 38226. Report a problem with this recipe.
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      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. 




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Recipe ID 38226 (Apr 03, 2005)

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