INGREDIENTS

INSTRUCTIONS

Prepare the salmon: Whip the oil, lemon juice and dill weed together.
Baste the steaks on both sides and place on a broiling rack. Broil
until a light golden brown on each side. This should be done under
high heat and very quickly. Less than 4 minutes on each side will do.
You do not want to dry out the fish. They could also be pan-fried
using the same blend, but broiling is much nicer. Salt and pepper the
fish before serving. Remember to remove the dark spot of fat that is
just at the back of the fish. Prepare the sauce: Mix all ingredients
for the sauce except the mayonnaise and green onion and chop very  fine
in a food processor or by hand. Do not grind it into mush, but  do chop
it very well. Stir in the mayonnaise and the finely chopped  onion by
hand. Refrigerate for several hours before serving. Serve a  generous
portion of the sauce with the fish. Try the sauce on other  meats or
fish.  Comments: When my first cookbook came out one reviewer observed,
"He's not frugal at all. He eats salmon!" True, but frugal does not
mean cheap. It means that you do not waste anything. A good salmon
steak has no waste at all.  Recipe Source: THE FRUGAL GOURMET by Jeff
Smith From the 04-24-1991  issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  10-11-1995  Suggested
Wine: A very dry white wine.  Recipe by: Jeff Smith  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 272
Calories From Fat: 214
Total Fat: 24.3g
Cholesterol: 7.6mg
Sodium: 394mg
Potassium: 323.7mg
Carbohydrates: 13.6g
Fiber: 3.2g
Sugar: 3.6g
Protein: 3.3g