1 med. onion, sliced
1 cube or tsp. chicken bouillon
1 tbsp. lemon juice
1 tsp. dill weed
1 tsp. salt
1 1/2 c. water
4 salmon steaks or fillets (2-3 lbs.)
1/2 c. whipping cream or evaporated milk
2 tbsp. flour
2 tbsp. butter
1 tbsp. lemon juice

In fry pan large enough to hold fish, combine onion, bouillon, lemon, dill weed, salt and water. Bring to boil. Add salmon; cover tightly and simmer over low heat 10 minutes or until fish flakes. (If water does not cover fish, turn after 5 minutes.) Remove salmon and keep warm.

Thicken cooking broth by combining flour and cream until dissolved. Blend into broth and bring to boil. Stir in butter and lemon juice. Pour over salmon and serve.