Broiled Salmon With Spicy Sauce Verde

Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 medium green New Mexican chilies -- or:
1/2 small green bell pepper plus:
2 medium jalapenos
2 teaspoons chopped scallions -- including
2 teaspoons vegetable oil
3 tablespoons green peppercorns in brine -- drained
2 teaspoons all-purpose white flour
1/2 cup dry white wine
1/4 cup skim milk
1 tablespoon hot-pepper sauce -- preferably chili sauce
1 tablespoon chopped fresh dill
4 fillets salmon steaks -- 6 oz each
 

Preparation:

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, sauté scallions in oil for 2 minutes until softened. Add green peppercorns and sauté 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.