*Salmon Fillets with Cucumber and Dill*
Serves 4

Cucumber, dill and Salmon go so very well together.  A nice light meal with wonderful flavours.

4 large salmon fillets, about 1 inch thick and weighing about 6 ounces each
fine sea salt and freshly ground black pepper to taste
a bit of olive oil
1/4 cup dry white wine

For the cucumber salad:
1 english cucumber
1 TBS rice wine vinegar
1 tsp fresh chopped dill weed
a pinch of salt

For the sour cream sauce:
6 TBS sour cream
2 TBS fresh chopped dill weed
2 TBS rice wine vinegar
1 1/2 TBS finely chopped shallot
1/4 tsp freshly grated lemon zest
2 tsp fresh lemon juice
1 clove of garlic, peeled and minced
fine sea salt and freshly ground black pepper to taste

First make the sauce.  Whisk together the sour cream, dillweed, vinegar, shallots, lemon zest  and juice, and garlic.  Season to taste and set aside.

To make the cucumber salad, trim the ends off the cucumber.  Using a vegetable peeler, shave lengthwise into ribbons.  Place into a bowl.  Toss together with the remaining ingredients and set aside to marinate while you cook the salmon.

Season the salmon well on the flesh side.  Heat a bit of olive oil in a large nonstick frying pan until hot.  Add the fillets, presentation side down, and cook for 3 minutes, without disturbing.  Carefully turn the salmon over and cook for an additional minute.  Remove from the heat.  Add the wine, then cover and allow to sit until the salmon flakes easily with a fork, about 3 minutes.

Divide the cucumber salad amongst 4 plates.  Top each with 1 salmon fillet.  Divide the sour cream sauce evenly amongst each serving and serve immediately. 

Small  baby potatoes, unpeeled and steamed until tender, go very well with this!