Salmon With Cucumber Salad And Dill Sauce

• 6 tablespoons fat-free sour cream
• 2 tablespoons plus 1 teaspoon finely chopped fresh dill, divided
• 3 tablespoons rice vinegar, divided
• 1 1/2 tablespoons finely chopped shallots
• 1/4 teaspoon grated lemon rind
• 2 teaspoons fresh lemon juice
• 1 garlic clove, minced
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1/4 cup dry white wine
• 1 English cucumber (about 1 pound)

1. Combine sour cream, 2 tablespoons dill, 2 tablespoons vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill.
2. 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.
3. 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.
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sour cream, fresh dill, rice vinegar, shallots, lemon rind, lemon juice, garlic, salmon, salt, freshly ground black pepper, cooking spray, white wine, cucumber

Taken from www.myrecipes.com/recipe/salmon-with-cucumber-salad-dill-sauce (may not work)