Salmon Steaks With Lemon Dill Sauce
|Salmon steaks||1 Pound|
|Boiling water||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Bouillon granules||1 Teaspoon|
|Dried dill weed||1 Teaspoon|
|All purpose flour||1 Tablespoon|
|Evaporated skim milk||1⁄4 Cup (4 tbs)|
Rinse salmon with cold water, and pat dry.
Place salmon steaks in a 12- x 8- x 2-inch baking dish; arrange onion slices over salmon.
Combine water, 1 tablespoon lemon juice, bouillon granules, and dillweed; pour over salmon.
Cover and bake for 15 to 18 minutes or until steaks flake easily when rested with a fork.
Drain, reserving 1/4 cup cooking liquid; discard onion.
Transfer salmon steaks to a serving platter, and keep warm.
Melt margarine in a small heavy saucepan over low heat; add flour, stirring until smooth.
Cook, stirring consrantly, 1 minute.
Gradually add milk, 1/4 cup reserved cooking liquid, and 1 tablespoon lemon juice.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Spoon sauce over salmon before serving.