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Title: Broiled Salmon with Spicy Sauce Verde
 Categories: Mexican, Seafood
      Yield: 4 servings
 
      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).







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