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Baked Salmon with Soured Cream

2 4 oz salmon steaks
4 fl Soured cream or crme frache
2 tb Chopped fresh dill
1 sm Onion; very finely chopped
1 tb Lemon juice

Place the salmon steaks in a small baking dish. Mix together the remaining ingredients retaining half of the dill. Spoon the sauce over the salmon steaks. Bake in a preheated oven at 220C/425F/gas mark 7 for 15-18 minutes. Scatter with the remaining herbs and serve with a cucumber salad or sauted courgettes.

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