Instructions: Combine first three ingredients in a fish poacher or large skillet; bring to a boil, and add salmon. Cover, reduce heat and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork. Reserve 2 tablespoons poaching liquid. Set aside. Refrigerate salmon in remaining poaching liquid until chilled.

Combine 2 tablespoons reserved liquid, sour cream, cucumber and dillweed. Stir well; chill.

Remove salmon from poaching liquid; drain on paper towels. Serve salmon with dill sauce.

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