Salmon with Cucumber Salad and Dill Sauce

24 oz Pink Salmon (fish)
Pam - Olive Oil Cooking Spray
1/4 tsp Salt
1/4 tsp Black Pepper (Ground)
1/4 cup Cooking Wine, White
2 tbsp + 1 tsp Dill weed, fresh
6 tbsp Lucerne Fat Free Sour Cream
1 tbsp Vinegar - Natural Rice Vinegar
3 Green Onions thinly sliced
1 clove *Fresh Garlic, chopped
2 tsp Lemon Juice
2 cucumbers, shaved lengthwise with a peeler

Prepare the sauce up to one day ahead, and refrigerate. Wild salmon is in season now, available in many fish markets and grocery stores; its rich, vivid flavor will only make the dish better.

Combine sour cream, 2 tablespoons dill, 2 tablespoons vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill.

Sprinkle fish evenly with salt and freshly ground black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes. Turn fish over, and cook 1 minute. Remove from heat. Add wine; cover and let stand 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Using a vegetable peeler, shave cucumber lengthwise into ribbons to yield about 2 cups. Combine cucumber, remaining 1 tablespoon rice vinegar, and remaining 1 teaspoon dill in a bowl; toss gently to coat. Place about 1/2 cup cucumber mixture on each of 4 plates; top each serving with 1 fillet and 2 tablespoons sour cream mixture.

Serving Size: Makes 4 6 oz servings of salmon and 4 1 cup servings of cucumber salad

Number of Servings: 4

Recipe submitted by SparkPeople user GWIN_JODY.