Instructions: 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. Columbus Ledger-Enquirer

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