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Grilled Salmon with Green Chile Sauce

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:rolleyes:Grilled Salmon with Green Chile Sauce

Even when prepared with only butter and lemon, grilled salmon makes a special meal. But this creamy sauce enlivened with green chiles is an excellent accompaniment.


6 6-ounce Salmon steaks OR about 2½ pounds skinless salmon fillets cut into 6 equal pieces

Olive oil

Salt and freshly ground black pepper

2 4.5-ounce cans chopped green chiles

2 green onions, finely chopped

3/4 cup white wine

1½ cups heavy cream (whipping cream)

Juice of half a lime

Salt and pepper, to taste


Make the Sauce: Place the chiles and the chopped green tops of one of the onions in a blender and purée until smooth. In a skillet, bring the wine and finely chopped onion (white part only) to a boil and reduce by half. Add the cream and continue boiling until entire mixture is reduced by half. Reduce heat and stir in the chile purée and lime juice. Keep warm until salmon is ready to serve.

Grill the Salmon: Brush the grill surface and the salmon with olive oil to prevent sticking, and grill the salmon over hot coals, uncovered, no more than 5 minutes per side, depending upon thickness. Baste both sides during grilling with additional olive oil. Serve at once topped with a generous portion of Green Chile Sauce.


Notes: Salmon lends itself well to grilling, but don't let it dry out or stick to the grill. If you're using salmon fillets, be sure that the skin is removed from both sides. You may have to ask the man behind the meat counter to remove the skin from one side, if that's the way your store sells salmon fillets.

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