Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Onion, dehydrated, minced -pound each)
1 ts Chicken bouillon granules 2 tb Margarine
1/2 tb Lemon juice 2 tb All-purpose flour
1 ts Dill weed 3/4 c Evaporated milk
2 c Water 1/4 c Sour cream
6 Salmon steaks (about 1/2 2 ts Dill

In large skillet, combine onion, bouillon granules, lemon juice, dill
weed, and water. Bring to boil; add salmon steaks. Reduce heat and
cover pan tightly. Simmer steaks over low heat about 8 to 10 minutes
or until fisk flakes easily with a fork. Remove salmon to a heated
platter and keep warm. Reserve poaching liquid. Melt margarine in
skillet. Add flour, stirring constantly to form a smooth paste. Add
evaporated milk slowly, stirring constantly until smooth. Add 1/4 cup
poached liquid and cook sauce over low heat until smooth and bubbly.
Remove from heat and quickly stir in sour cream and dill. Pour over
salmon steaks and serve immediately. Submitted By FLEURETTE DELISLE
On 02-06-95

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