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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 2-1/2 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
• 1-1/2 cups heavy cream (whipping cream)
• juice of half a lime
• salt and pepper to taste

Make the Green Chile 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.

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Note: Salmon lends itself well to grilling, but don't let it dry out or stick to the grill. If you are 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, or you can remove it yourself with a very sharp, thin-bladed knife.

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