8 (1") thick salmon steaks
Salt
Pepper

WINE SAUCE:

1/4 c. Land O Lakes butter
1 1/2 tsp. minced fresh garlic
2 tbsp. all purpose flour
3/4 c. chicken broth
1/3 c. white wine or chicken broth
1 1/2 tbsp. chopped fresh dill
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. lemon juice
1 1/2 c. Land O Lakes light sour cream

Place salmon steaks on greased broiler pan. Season with salt and pepper. Broil 5" away from heat for 5 to 6 minutes or until light browned. Turn steaks over; continue broiling 5 to 6 minutes or until salmon flakes with a fork. Set aside; keep warm.

Meanwhile, in 2 quart saucepan melt butter until sizzling; stir in garlic. Cook over medium high heat 1 minute. Stir in flour; continue cooking until bubbly, 1 minute. Reduce heat to medium. Stir in all remaining ingredients except light sour cream. Continue cooking, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat and stir in sour cream.

Serve immediately over broiled salmon steaks.

Yield: 8 servings.

2 teaspoons dried dill weed can be substituted for 1 1/2 tablespoons chopped fresh dill.