1/2 c. sour cream
1 tbsp. Dijon mustard
1 c. boiling water
1/2 salmon (about 2 1/2 lbs.)
8 (2 inch pieces) celery
1/2 onion, lg. pieces
3 sprigs lemon thyme (fresh) or other herb

Make sauce with the sour cream and mustard. Refrigerate. In a large covered baking dish put celery, onion and thyme. Pour over it boiling water and lay the salmon on top. Cover. Bake in preheated 350 degree oven for 40 minutes. Remove fish to platter. Split and remove bones. Left overs are good cold or in any good salmon dish. Serves 6.