4 tsp. butter
1/4 tsp. salt
1/2 tsp. prepared mustard
1 egg yolk
1 tbsp. chopped dill
1 tbsp. flour
Dash of pepper
3/4 c. bottled clam broth
1 tbsp. lemon juice
Preheat broiler. Rinse salmon steaks under cold water; pat dry on paper toweling; lightly sprinkle with salt and pepper. Place on lightly oiled broiler pan. Broil, 4 inches from heat, about 6 minutes or until fish flakes easily, turning once with spatula. Place salmon on heated plates and keep warm.
Melt butter in small saucepan. Stir in flour, salt, pepper, and mustard. Add broth gradually, stirring constantly, until sauce thickens and boil 2 minutes. Stir in dill.
Beat egg yolk in a small bowl. Stir a few tablespoons hot sauce into egg yolk, then add to butter mixture in saucepan; heat, stirring constantly, just to boiling, but do not boil. Stir in lemon juice. Pour sauce over salmon.
