Salmon Steaks with Green Sauce

Fish:
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 tablespoon dried dill weed
4 8-ounce salmon steaks

Sauce:
2 tablespoons peeled and chopped yellow onion
1 green pepper, chopped
1/2 cup chopped parsley
2 bunches fresh spinach, leaves only, chopped
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
3 green onions, chopped

Let the oil, lemon juice, and dillweed together.  Baste the steaks on both sides and place on a broiling rack.  Broil until light golden brown on each side.  This should be done under high heat and very quickly.  Less than four minutes on each side will do. (130F internal temperature.) You don't want to dry out the fish.  They could also be pan fried using the same bland, but broiling is much nicer.  Salt and pepper the fish before serving.  Remember to remove the dark spot of fat that is just the back of the fish.

To prepare the sauce, mix all ingredients, except for the mayonnaise and green onion, and chopped very fine in a food processor or by hand.  Do not grind into a mush, but do chopped it very well.  Stir in the mayonnaise and a finely chopped onions by hand.  Refrigerate for hours before serving.  Serve a generous portion of the sauce with the fish.  Try the sauce on other meats or fish.