Ingredients

1 Medium Cucumber - seedless
1 Small Onion, red, peeled and thinly sliced
1/4 Cup Red Wine Vinegar
1 Tsp. Sugar
1/2 Tsp. Salt
1/2 Tsp. Black Pepper
4 Tbsp Dill - fresh, minced
2 Garlic Cloves - minced
1.5 Tsp. Horseradish Sauce
8 oz. Plain Fat-free Yogurt
3 Cups Fat-Free Chicken Broth (or vegetable broth)
3/4 Cup Wine, white, dry
1/2 Lemon - cut into 3 slices
1.25 lbs. Salmon
1 Tbsp. Capers (optional)

Method

TO MAKE SAUCE:

1) Cut cucumber in half lengthwise and scrape out and seeds. Cut halves diagonally into very thin slices. 2) Place in a large bowl with the onion. Add vinegar, sugar, salt and pepepr.
3) Let stand at room temperature for one hour. Stir occasionally. Drain cucumbers.
4) Into yogurt, stir 2 Tbsp. Dill, garlic and horseradish. Stir yogurt mixture into cucmbers. Chill in refrigerator.

TO MAKE SALMON:

1) In deep skillet, bring stock, wine, lemon and remaining dill to a boil. Reduce heat and simmer for five minutes to blend flavors.
2) Add Salmon. Cover and simmer until just cooked through - about 10 minutes per inch thickness.
3) Transfer salmon to plates. Spoon sauce alongside salmon. Garnish with lemon wedges, dill sprigs and capers if desired.
4) Serves 4. (7 points)
5) Serve to greedy children