Instructions: Place salmon steaks in skillet. Add enough water to cover. Top with onion, lemon and bay leaf. Sprinkle with salt and bring to a boil. Cover. Reduce heat and simmer 8 minutes.

Combine milk and flour in pan. Add mustard seed, rind, salt and pepper.

Cook over medium heat, stirring constantly, until thick. Gradually stir 1/4 of the hot milk into beaten egg yolks; add to remaining milk mixture, stirring constantly. Cook 1 minute. Add lemon juice, mixing well.

Remove steaks. Spoon sauce over salmon. Garnish with reserved lemon.

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