2 (10-oz.) salmon fillets, cut 3/4-inch thick
1/2 (10-oz.) pkg. frozen chopped spinach, thawed
1 1/2 oz. cream cheese, softened
1 tsp. minced dried onion
1 tsp. salt
4 green onion strips
2 slices lemon, halved
1/3 c. boiling water
1 tsp. chicken bouillon granules
1/2 tsp. dried dill weed
1/2 c. milk
1 tbsp. cornstarch

Remove skin from salmon and cut in half lengthwise. Drain spinach, pressing out excess liquid. Combine cream cheese, onion and salt; divide into fourths. Spread over fillets and roll up around filling. Tie with green onion strip or kitchen string. Place in a microwavable colander/steamer with lemon slices. In a 2-quart microwavable bowl or bottom of the steamer, pour the boiling water, bouillon and dill. Cook, covered, on high for 5 to 7 minutes or until fish is flaky. In a microwavable bowl, combine milk and cornstarch with the bouillon mixture; microwave for 30 seconds, stir and microwave for 30 more seconds or until thickened. Spoon over fish and serve.