4 salmon steaks, 1 inch thick (about 2 1/2 lbs.)
3 chicken bouillon cubes
2 tbsp. white wine vinegar
1 med. onion, sliced
1 bay leaf
Dill weed
Salt and pepper

In 12 inch skillet combine 4 cups boiling water, bouillon cubes, vinegar, onion, bay leaf, 1 teaspoon salt, a dash of pepper and 1 teaspoon dill weed. Bring to a boil, reduce heat to low - cover and simmer 5 minutes. Add salmon. Cover and simmer 8 minutes. Remove with slotted spoon. Cool. Refrigerate.

SAUCE:

1 c. mayonnaise
2 tbsp. dill weed

Mix together until well blended.