6 (1 inch thick) salmon steaks
2 c. water
2 tbsp. lemon juice
1/2 sm. onion, sliced
1 tsp. salt
6 whole cloves
1 bay leaf
1 stalk celery, sliced
1 sprig parsley

SAUCE:

1 c. shredded cucumber, no peel or seeds
1/2 c. sour cream or yogurt
1/4 c. mayonnaise
1 tbsp. minced parsley
1 tbsp. dill weed
1/4 tsp. salt
Pepper to taste

Combine sauce ingredients and chill.

Arrange salmon steaks in a baking dish with small ends toward center of dish. Combine rest of ingredients in a separate bowl. Cover with waxed paper and microwave for 5 minutes on high. Pour over salmon, cover with waxed paper and microwave 5 to 7 minutes or until fish flakes easily with fork (4 minutes per pound as a guide). Cool salmon in liquid. Serve cold with the cucumber dill sauce. Serves: 6.