Lemony Dill Sauce
|Butter||1⁄2 Cup (8 tbs) (or margarine)|
|All purpose flour||2 Tablespoon|
|Instant chicken bouillon crystals||1 Teaspoon|
|Dill||1⁄4 Cup (4 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
Place butter in 2-cup glass measure.
Cook on HI, about 1 1/2 minutes.
Blend in flour, bouillon, dill, and salt.
Briskly stir in broth and mix until blended.
Cook on HI, 2 to 3 minutes, or until mixture boils and thickens, stirring twice during cooking time.
Stir in lemon juice.
Serve with broiled or poached salmon steaks.