Dollop salmon with a sour cream sauce flecked with chives, lemon peel and dill. Preparation and cooking time: about 12 minutes. Serves 4. Sour cream-dill sauce (recipe follows) Salt to taste 2 tbsp. butter Fresh cilantro or parsley (optional)

Thaw fish if frozen. Rinse fish under cool running water to wash away impurities. Pat dry with paper towels. Sprinkle with salt. Set aside. Prepare sour cream-dill sauce (recipe follows). Set sauce aside. In a 10 inch skillet, heat butter over medium-high heat. Place salmon steaks in a single layer in the skillet. Cook for 4 to 6 minutes or until fish flakes easily with fork, turning once with a wide spatula. To serve, transfer fish steaks to a warm serving platter. Spoon a little of the sour cream-dill sauce top fish. Garnish with fresh cilantro or parsley, if desired. Pass remaining sauce with fish steaks.

SOUR CREAM-DILL SAUCE
Makes about 1/2 cup.
1/2 c. dairy sour cream
1 tbsp. snipped chives
1 tbsp. milk
1/2 tsp. finely shredded lemon peel
1/2 tsp. dried dillweed

In a small mixing bowl, combine sour cream, chives, milk, lemon peel and dillweed.