4 Salmon steaks, 3/4 inch thick
1 med. onion, sliced
1 tsp. instant chicken bouillon
1 tsp. dill weed
1/2 tsp. salt
1 c. water
1 tbsp. lemon juice LEMON DILL SAUCE: 3 tbsp. flour
1/2 c. light cream (or milk)
1/2 tsp. salt
1 tbsp. lemon juice
Reserved poaching liquid
3 tbsp. butter Arrange salmon steaks in an 8 x 8 inch glass baking dish with thick edges toward outside of dish. Top with onion, bouillon, seasonings, water and lemon juice. Cover with wax paper. Microwave for 10 minutes. Rotate dish 1/2 turn and continue cooking 5 to 15 minutes on high or until fish flakes easily. Drain off poaching liquid; set aside. Let stand 5 minutes. Pour lemon dill sauce over fish to serve. LEMON DILL SAUCE: Combine all sauce ingredients, except poaching liquid and butter, in 2 cup glass dish; drain with rotary beater until smooth. Beat in reserved poaching liquid; add butter. Microwave for about 4 to 5 minutes on high or until mixture thickens. Beat lightly. | 
