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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Number of Servings: 4 |
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Directions: 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.
Comments: 268 CALORIES PER SERVING: 32 G PROTEIN, II G FAT, 4 G CARBO- HYDRATE, 100 MG SODIUM, 56 MG CHOLESTEROL. | Ingredients:
4 Green New Mexican chilies
2 Teaspoon(s) Chopped scallions
2 Teaspoon(s) Vegetable oil
3 Tablespoon(s) Green peppercorns in brine
2 Teaspoon(s) All-purpose white flour
1/2 Cup(s) Dry white wine
1/4 Cup(s) Skim milk
1 Tablespoon(s) Hot-pepper sauce
1 Tablespoon(s) Chopped fresh dill
4 Salmon steaks, 6 oz each |
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