BARBARA CARLSON OSAKIS, MN
2 fresh salmon fillets
2 T. butter
1T. fresh dill
1 1/2 oz. white whine (dry)
1/2 lemon
pinch coarse ground salt
Sauce:
1/8 cup sour cream
1/4 cup plain low-fat yogurt
1/4 cup lite mayo
1 small cucumber, seeded and grated
1/2 cup chopped scallions
1/8 tsp. dry mustard
1/4 cup freshly chopped dill
coarse ground salted and black pepper to taste
Place fillets on a small sheet pan. Drizzle with butter, wine, and lemon juice. Season with salt (to taste, one pinch per fillet should do the trick) and fresh dill. Bake in 400 degree oven for 12 to 15 minutes, depending on the thickness of the fillet. Fillet should be cooked throughout, but not overcooked. Combined sauce ingredients in a food processor and blend until desired smoothness is reached. Refrigerate 1 to 2 hours before serving.