4 salmon steaks, 1" thick
1/4 c. chicken or vegetable bouillon
2 tbsp. lemon juice
1/2 tsp. fennel seeds, crushed
1/4 tsp. cumin
1/4 tsp. ground coriander
Dash of salt
Fresh ground black pepper

Place the steaks in a shallow glass pan. Pour the bouillon and the lemon juice over the steaks. Add the seasonings. Marinate, covered, in the refrigerator for at least 2 hours, turning the steaks occasionally.

To cook, place the steaks on a foil-covered broiling pan. Spoon 2 teaspoons of the marinade on top of each steak. Place under the broiler for 6-8 minutes, or until slightly brown on the edges. Turn steaks over, spoon on the remaining marinade, and broil for an additional 6-8 minutes. A 6 ounce serving will container approximately 330 calories. This dish is also especially delicious grilled outdoors.