Fish:
1 c. water
1 t. chicken bouillon or 1 bouillon cube
1 T. white vinegar
1 small onion, white or yellow, sliced in rings
(sweet onions, like Walla Walla's, would be
great too)
1 bay leaf
1 parsley sprig, chopped
1/2 t. dill weed or one fresh sprig
pinch freshly ground pepper
2 small salmon steaks or fillets, about 3/4" thick

Combine sauce ingredients and refrigerate. (I often add a little
prepared Ranch salad dressing to taste for extra flavor.) Heat water
to boiling in large skillet (10-12"). Add bouillon, dissolve. Add
remaining ingredients, except salmon, bring to a boil. Turn heat to
medium-low and simmer 5 minutes. Add salmon, cover and simmer 6-8
minutes, or until fish is cooked through. Lift fish out, drain, and
place on serving plates. Lift onions out, drain and lay over fish.
Serve immediately with chilled cucumber sauce.