Salmon Florentine

Remove skin from salmon and cut in half lengthwise.

Drain spinach, pressing out excess liquid.

Combine cream cheese, onion and salt; divide into fourths.

Spread over fillets and roll up around filling.

Tie with green onion strip or kitchen string. Place in a microwavable colander/steamer with lemon slices.

In a 2-quart microwavable bowl or bottom of the steamer, pour the boiling water, bouillon and dill.

Cook, covered, on high for 5 to 7 minutes or until fish is flaky.

In a microwavable bowl, combine milk and cornstarch with the bouillon mixture; microwave for 30 seconds, stir and microwave for 30 more seconds or until thickened.

Spoon over fish and serve.