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.