Salmon With Hollandaise Sauce - serves 4

3 cup water
1 tsp salt
4 black peppercorns
3 lemon slices
3 parsley sprigs
1 onion, sliced
1 bay leaf
2 lb Salmon steaks

Hollandaise Sauce:
3 egg yolks
1 tbsp lemon juice
1/2 cup butter

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. Serve hot or at room temperature. Cover and refrigerate any remaining sauce. To serve again, stir in a small amount of hot water.
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.