1 carrot, sliced
1 med. onion, sliced
1 lemon, sliced
1 bay leaf
4 black peppercorns, slightly crushed
2 sprigs fresh parsley
1 tsp. salt
3 c. water
6 sm. salmon steaks, about 1" thick

Mix the bouillon ingredients in a 10" skillet and bring to a boil. Simmer, covered for 30 minutes. Remove vegetables, lemon and bay leaf. Simmer salmon steaks in court bouillon covered for 8 minutes or until salmon flakes easily with a fork.

1 c. mayonnaise
1 tsp. Dijon mustard
2 tbsp. fresh dill, chopped
1 tbsp. fresh lemon juice
Dash of Tabasco sauce

Mix sauce ingredients together. Serve with salmon steaks. May be served hot, room temperature or chilled. 6 servings.