Recipe - Salmon Steaks With Dill Sauce

4 Salmon steaks; 1inch thick
1 small Onion; cut or sliced up
One half Lemon; cut or sliced up
1 Bay leaf
One fourth teaspoon Salt
Three fourths cup Milk
1 tablespoon Flour
2 teaspoon Mustard seed
One fourth teaspoon Grated lemon rind
One fourth teaspoon Salt
White pepper
1 Egg yolk; beaten
1 tablespoon Lemon juice
One half teaspoon Dill weed

Place salmon steaks in skillet. Add enough water to cover. Top with onion,
lemon and bay leaf. Sprinkle with salt and bring to a boil. Cover. Reduce
heat and simmer 8 minutes.

Combine milk and flour in pan. Add mustard seed, rind, salt and pepper.
Cook over medium heat, stirring constantly, until thick. Gradually stir 1/4
of the hot milk into beaten egg yolks; add to remaining milk mixture,
stirring constantly. Cook 1 minute. Add lemon juice, mixing well.

Remove steaks. Spoon sauce over salmon. Garnish with reserved lemon.

HELENA DAILY WORLD, 01/27/1987,

"PHILLIPS COUNTY COOKS: JUDY

HOSEY OFFERS DIFFERENT RECIPES"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.