Broiled Salmon With Spicy Sauce Verde Recipe
Servings: 4
Ingredients
- 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
Directions
- 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).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 4 servings | |
| Calories 82 | |
| Calories from Fat 22 | 27% |
| Total Fat 2.54g | 3% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 244mg | 7% |
| Total Carbs 9.23g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.97g | 2% |
| Protein 1.96g | 3% |
