Categories: Fish 
      Yield: 2 servings 
  
           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.