4 sm. salmon steak, bone in
2 tbsp. lemon juice
6 each peppercorns
1 sprig parsley
2 slices onion
1/2 c. sauce verte

Rub Wesson oil around in flat baking dish. Lay in salmon. Add lemon juice and just enough water to cover steaks. Add peppercorns.

Cover and poach in moderate oven (325 degrees) for 15 to 20 minutes. Allow to cool in liquid. Drain well. Remove skin. Arrange in serving platter or on individual plates. Spoon over sauce verte; decorate with parsley and lemon slices. 315 calories each serving.

SAUCE VERTE:

2 each green onion tops
1/2 c. chopped green pepper
1/4 c. chopped parsley
1/4 c. chopped spinach
1 sprig fresh dill weed (opt.)
1 tbsp. lemon juice
1 c. mayonnaise (not Miracle Whip)

Whip all except mayonnaise together in blender. Add to mayonnaise, chill. 55 calories per tablespoon. COMMENTS: This is the most beautiful dish I serve, with or without the sauce.