Salmon With Lemon-Dill Sauce
By: Raven Whitman
Published: Wednesday, December 16, 2009 - 10:56pm

Ingredients




1 med. onion, sliced
1 cube or tsp. chicken bouillon
1 tablespoon lemon juice
1 teaspoon dill weed
1 teaspoon salt
1 1/2 cups water
4 salmon steaks or fillets (2-3 lbs.)
1/2 cup whipping cream or evaporated milk
2 tablespoons flour
2 tablespoons butter
1 tablespoon lemon juice

Preparation

1 In frying pan large enough to hold fish, combine onion, bouillon, lemon, dill weed, salt and water. Bring to boil. Add salmon; cover tightly and simmer over low heat 10 minutes or until fish flakes. (If water does not cover fish, turn after 5 minutes.) Remove salmon and keep warm. 2 To thicken cooking broth, combine flour and cream in separate bowl and stir until dissolved. Blend into broth, stirring constantly, then bring to boil. Stir in butter and lemon juice. Spoon over salmon and serve.

Comments:
pam braithwaite

Yummy