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4 salmon steaks, 3/4 inch thick 1 medium onion, sliced
1 teaspoon instant chicken bouillon
1 tablespoon lemon juice
1 teaspoon dill weed
1/2 teaspoon salt
1 cup water
Sauce
2 tablespoons butter or margarine
2 tablespoons all-purpose flour 1/2 teaspoon salt
1/2 cup light cream
2 tablespoons lemon juice
4 salmon steaks, 3/4 inch thick 1 medium onion, sliced
1 teaspoon instant chicken bouillon
1 tablespoon lemon juice
1 teaspoon dill weed
1/2 teaspoon salt
1 cup water
Sauce
2 tablespoons butter or margarine
2 tablespoons all-purpose flour 1/2 teaspoon salt
1/2 cup light cream
2 tablespoons lemon juice
Setting: HIGH
1. Arrange salmon steaks in 2-quart (12 x 7) glass baking dish with thick edges toward outside of dish. Top with onion, instant bouillon, lemon juice, dill, salt and water; cover.
2. MICROWAVE for 10 to 12 MINUTES or until fish flakes easily. Let stand. covered, 5 minutes and serve with hot Sauce. Garnish with parsley.
3. Sauce: Place butter in 2-cup glass measure.
4. MICROWAVE for about 1 MINUTE or until melted. Blend in flour and salt. Stir in cream, lemon juice, fish liquid; mix until smooth.
5. MICROWAVE for 2 MINUTES. Stir and MICRO-WAVE for 1 to 2 MINUTES or until mixture bubbles. About 4 Servings
TIP For 2 servings. use 11/2-quart (8-inch round) baking dish. half the ingredients (can use 1 cube bouillon) and cooking times of about 6 MINUTES for fish and 2 MINUTES for Sauce.
1. Arrange salmon steaks in 2-quart (12 x 7) glass baking dish with thick edges toward outside of dish. Top with onion, instant bouillon, lemon juice, dill, salt and water; cover.
2. MICROWAVE for 10 to 12 MINUTES or until fish flakes easily. Let stand. covered, 5 minutes and serve with hot Sauce. Garnish with parsley.
3. Sauce: Place butter in 2-cup glass measure.
4. MICROWAVE for about 1 MINUTE or until melted. Blend in flour and salt. Stir in cream, lemon juice, fish liquid; mix until smooth.
5. MICROWAVE for 2 MINUTES. Stir and MICRO-WAVE for 1 to 2 MINUTES or until mixture bubbles. About 4 Servings
TIP For 2 servings. use 11/2-quart (8-inch round) baking dish. half the ingredients (can use 1 cube bouillon) and cooking times of about 6 MINUTES for fish and 2 MINUTES for Sauce.
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