You may also like
Categories:
green new Mexican green bell pepper jalapenos scallions vegetable oil green flour white wine milk pepper dill salmon
Viewed: 9 - Published at: 5 years agoIngredients
- 4 x Green New Mexican chilies or possibly:
- 1/2 sm Green bell pepper plus:
- 2 x Jalapenos
- 2 tsp Minced scallions, including green tops
- 2 tsp Vegetable oil
- 3 Tbsp. Green peppercorns in brine, liquid removed
- 2 tsp All-purpose white flour
- 1/2 c. Dry white wine
- 1/4 c. Skim lowfat milk
- 1 Tbsp. Warm-pepper sauce, preferably habanero chili sauce
- 1 Tbsp. Minced fresh dill
- 4 x Salmon steaks, 6 ounce each
Method
- Note: In place of the fresh chilies, you can use canned green ones, that don't need to be roasted and peeled.
- Drain them well.
- Preheat broiler.
- On a foil-lined baking sheet, broil peppers for 7 to 8 min, or possibly till blackened, turning once.
- Place in a paper bag and set aside till cooled.
- Remove skin, stems and seeds.
- Chop finely.
- In a medium-sized saucepan over medium heat, saute/fry scallions in oil for 2 min till softened.
- Add in green peppercorns and saute/fry for 2 min more.
- Add in flour and cook for 2 min, stirring constantly.
- Stir in wine and lowfat milk and blend well.
- Add in chilies, warm-pepper sauce and dill.
- Bring to a boil, reduce the heat and simmer about 5 min, or possibly till the sauce has been reduced and thickened.
- Broil salmon for 3 to 4 min on each side, or possibly till 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.
- Little, Brown and Company (Inc).
