1 tbsp. butter
1/2 c. chopped green onion
1 can cream of celery or cream of chicken soup
1/2 c. half & half or cream
2 tbsp. Chablis or other dry white wine
2 tbsp. chopped fresh dill or 1 tsp. dried dill
4 salmon steaks, 1" thick

In 10 inch skillet over medium heat in hot butter, cook green onions until tender, stirring often. Add soup, half & half, wine and dill; stir until smooth. Arrange fish steaks in soup mixture. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes or until fish flakes easily when tested with fork. Serve fish with sauce.

Makes 4 servings. Great served with wild rice.