Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    green New Mexican chilies -- or:
     1/2  small         green bell pepper plus:
   2                    jalapenos
   2      teaspoons     chopped scallions -- including
                        tops
   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                    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.