1 c. sour cream
1/2 c. finely chopped green onion
1 1/2 tbsp. Dijon mustard
1 tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. thyme
1/2 tsp. marjoram leaves
Dash pepper
4 salmon steaks, each cut 1" thick

Stir together the sour cream, green onion, mustard, parsley, salt, thyme, marjoram and pepper; set aside.

Sprinkle salmon steaks lightly with salt and pepper. To broil, line a shallow pan with foil, arrange steaks on foil and broil about 6 inches below a preheated broiler for 7 minutes. Remove pan from oven, turn steaks over and spread the top of each steak generously with cream sauce. Return to broiler and broil about 5 minutes or longer or until fish flakes with a fork. Serves 4.