Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

CUCUMBER SAUCE optional
1/3 c Plain yogurt
1/4 c Cucumber, finely chopped
2 tb Parsley, chopped
FISH
1 c Water
1 ts Chicken bouillon or cube
1 tb Vinegar
1 sm Onion, sliced
1 sm Piece bay leaf
1 Parsley sprig
1/2 ts Dill weed dry or sprig fresh
2 Peppercorns or pinch pepper
2 sm Salmon steaks abt.3/4" thick

Peel, seed and chop cucumber. Combine with yogurt and parsley and
refrigerate. Heat water to boiling in small skillet or medium
saucepan. Add bouillon and stir until dissolved. Add remaining
ingredients except salmon and bring to a boil. Turn heat to
medium-low and simmer 5 min. Add salmon, cover and simmer 6-8 min or
until fish is cooked through (check at backbone). Lift steaks out
onto hot platter with an egg turner.
Lift onions out and lay over fish. Serve immediately with chilled
yogurt-cucumber mixture. Serves 2. Note: Strain cooking liquid from
the fish and freeze to use in fish soup another day. MICROWAVE: Heat
water at high 1 min in a baking dish just large enough to hold the
steaks in a single layer. Add bouillon and stir to dissolve. Stir in
remaining ingredients except salmon. Put salmon in baking dish,
thick sides to edge. Cover tightly and microwave at high 2 min. Turn
baking dish 1/2 turn and microwave 2-3 min more until small ends of
steaks flake easily. Let stand covered 3 min, then serve with sauce.

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