3 c  Water

      1 ts Salt

      4    Black Peppercorns

      3    Lemon Slices

      3    Parsley Sprigs

      1    Onion; Sm, Sliced

      1    Bay Leaf

      2 lb Salmon Steaks; *

           *HOLLANDAISE SAUCE*
      3    Egg Yolks; Lg

      1 tb Lemon Juice

    1/2 c  Butter; Firm, **

  Servings:  4
  *      Get four salmon steaks about 1 inch thick. ** DO NOT use
  margarine in this sauce!!
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++
  Prepare the Hollandaise Sauce.  Heat the water, salt, peppercorns,
  lemon slices, parsley, onion, and bay leaf to boiling, in a 12-inch
  skillet then reduce the heat.  Cover and simmer 5 minutes.  Place the
  salmon steaks in the skillet, adding water if necessary to cover the
  steaks.  Heat to boiling and then reduce the heat.  Simmer uncovered
  12 to 15 minutes or until the fish flakes easily with a fork.  Serve

  with the Hollandaise Sauce.
  HOLLANDAISE SAUCE:
  Stir the egg yolks and lemon juice vigorously in a 1 1/2-quart
  saucepan. Add 1/4 cup of the butter and stir over very low heat,
  stirring constantly, until the butter is melted.  Add the remaining
  butter. Continue stirring vigorously until the butter is melted and
  the sauce is thickened. (Be sure the butter melts slowly as this
  gives the eggs time to cook and thicken the sauce without curdling.)
  Serve hot or at room temperature. Cover and refrigerate any remaining
  sauce.  To serve again, stir in a small amount of hot water.