1/2 c. butter
2 tbsp. all-purpose flour
1 tsp. instant chicken bouillon
1/2 tsp. dill weed
1/2 tsp. salt
1 c. chicken broth
2 tbsp. lemon juice

In 2-cup glass measure, melt butter on high (maximum power) about 1 1/2 minutes. Blend in flour, bouillon, dill weed, and salt. Briskly stir in broth and mix until blended. Cook on high (maximum power) 2 to 3 minutes, or until mixture boils and is thickened, stirring twice during cooking. Stir in lemon juice. Serve with broiled or poached salmon steaks. 1 1/2 cups.