6 salmon steaks
3 tbsp. lemon juice
3 tbsp. olive oil
1 tsp. dried dill weed
Salt and fresh ground pepper to taste

SAUCE:

1 c. sour cream or mock sour cream (see note)
1/4 c. mayonnaise
1 tsp. dried dill weed
1 c. coarsely grated, pared cucumber
Fresh lemon juice to taste
Fresh ground pepper to taste

To prepare the fish, mix lemon juice and olive oil with dill weed. Add salt and pepper to taste. Marinate salmon in this mixture about 30 minutes before cooking.

Meanwhile, prepare the sauce by mixing all the ingredients together and chilling the mixture. Makes 1 3/4 cups.

Broil the salmon steaks under high heat three minutes on each side, turning once. Serve either hot or cold in a puddle of sauce. This kitchen-tested recipe makes 6 servings.

NOTE: To make mock sour cream, combine one 8-ounce container low-fat cottage cheese and 1 1/2 tablespoons skim milk in blender. Blend until smooth like sour cream. Or, use yogurt.