4 (6 oz.) salmon steaks
1 med. sliced onion
1 tbsp. finely chopped onion
1 cube chicken bouillon
1 1/2 c. water
1 tbsp. lemon juice
1 tbsp. soft butter
2 tbsp. flour
1 tsp. dill weed
1/8 tsp. white pepper
1 c. skim milk

Combine onion, bouillon, water and lemon juice in skillet large enough to hold fish in single layer. Bring to a boil. Add salmon and simmer tightly covered about 10 minutes, or until fish flakes easily with a fork.

In small saucepan, melt butter over medium heat and saute chopped onion until tender, about 3 minutes. Stir in flour, dill weed, pepper. Add milk, mixing well. Heat until mixture boils and thickens, about 2 minutes, stirring constantly. Pour sauce over salmon and serve.