1. 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, reduce heat and simmer 5 minutes for 1/2″ thick fillets. Test a fillet to make sure salmon is cooked through. Remove salmon from liquid and drain briefly on paper towels. Place poached salmon on dinner plates and spoon a ribbon of sauce over the salmon.

Bon Appetit!