4 (4 oz) salmon fillets
2 Tbs white wine (optional)
2 cucumbers
1 cup low fat yogurt
1 Tbs lemon juice (fresh)
1 tsp fresh dill
salt & pepper to taste

Prepare a large sauté pan with high sides (at least 3 inches) with water and a splash of white wine. Bring to a boil, reduce heat to a simmer. Add the salmon filets to the water. While the salmon is poaching take the cucumbers and peel and seed, place in a food processor and puree. Add yogurt, lemon juice, dill, salt and pepper and mix in processor. Remove the salmon after 5 minutes, salmon should be cooked through (145 degrees). Place salmon on a dinner plate and spoon over sauce.