1/4 c. mayonnaise
1/4 c. sour cream
1 tbsp. sliced green onion
1 tsp. Dijon mustard
1/3 c. + 1 tsp. bottled lemon juice
1 1/2 tsp. dill weed
4 salmon steaks

Combine first four ingredients, 1 teaspoon lemon juice and 1/2 teaspoon dill weed. Cover and chill. Combine remaining lemon juice and dill weed and pour over fish. Cover and marinate in refrigerator for 1 hour. Broil 4 inches from heat 5-6 minutes per side, brushing with marinade. Serve with dill sauce. 4 servings.