1 5" length of English cucumbe
1/3 c Light sour cream
1 tb Low-fat mayonnaise
Slat to taste
1/4 ts Dried dill
1 ts Fresh lemon juice
1 -2 cups water
1 -2 cups dry white wine
4 Salmon fillets (about 1 lb.)

Cut cucumber in chunks and finely mince in a food processor. Add sour
cream, mayonnaise, salt, dill and lemon juice; puree until smooth.
In a saucepan or skillet that can hold salmon in a single layer, place
enough water and wine in equal amounts to cover fillets (or use all
water). Bring to a boil. Add salmon, redeuce heat and simmer 5
minutes for 1/2" thick fillets. Test a fillet to make sure slamon is
cooked through.
remove salmon from liquid and drain briefly on paper towels. place on
dinner plates and spoon a ribbon of sauce over the salmon.

4 salmon steaks or filets
2-3 quarts boiling water
2 whole bay leaves
juice of one lemon
salt, to taste
whole black peppercorns, to taste
4 sprigs of dill, for garnish

Pour water into a large shallow pan; add bay leaves, lemon juice, salt and peppercorns, bring to a hard oil; add salmon in single layer; reduce heat to a soft boil (medium low); baste salmon until done, about 10-12 minutes; remove to serving dishes; top with sauce and garnish with dill.

Dill Sauce
1/2 cup dry white wine
1 cup peeled and seeded cucumber, chopped
2 teaspoons of clarified butter
2/3 clam juice
2 teaspoons of fresh lemon juice
1 1/4 cup of heavy cream
1/4 cup shallots, finely chopped
2 tablespoons fresh dill, chopped

Combine clam juice and wine in small saucepan. Boil until reduced 7-8 minutes; reduce heat to medium; whisk in cream, and cucumbers; boil for about 5 minutes; remove from heat; stir in cucumbers and dill.

This dish goes very well with spinach fettucine. Simply place the salmon on top of the fettucine, top with sauce and serve.