Serves 2

Ingredients
Salmon
2/3 cup Chablis or other dry white wine
2/3 cup water
1/8 teaspoon chicken-flavored bouillon granules
2 peppercorns
1 1/3 sprigs fresh dillweed
1 bay leaf
1/3 rib celery, chopped
1/3 small lemon, sliced
2 salmon fillets, 1⁄2″ thick (4 ounces each)

Cucumber-Dill Sauce
1 3/4 tablespoon peeled, seeded, finely chopped cucumber.
1 3/4 tablespoon fat-free sour cream
1 3/4 tablespoon fat-free plain yogurt
2/3 teaspoons chopped fresh dillweed
1/3 teaspoon Dijon mustard
Fresh dillweed sprigs (optional)

Instructions
To make the salmon: Combine the wine, water, bouillon, peppercorns, dillweed, bay leaves, celery, and lemon in a skillet. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Add the salmon to the mixture in the skillet and cook for 10 minutes or until the fish flakes easily.
Transfer the salmon to a platter, using a slotted spoon. Cover, and chill thoroughly. Discard the liquid mixture remaining in the skillet.
To make the cucumber-dill sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed, and mustard.

To serve, place the fillets on individual serving plates. Spoon the sauce evenly over the fillets. Garnish with fresh dillweed sprigs, if using.

Nutritional Information:
260 calories
13 total fat (3 g sat)
70 mg cholesterol
5 g carbohydrate
24 g protein
0 g fiber
150 mg sodium