Ingredients

• 1 pound cucumber, peeled and seeded
• 1 tablespoon white wine vinegar
• 1 teaspoon salt
• 1 small onion, grated
• 1 cup sour cream
• 3 tablespoons lemon juice
• 1 tablespoon sugar
• 3 tablespoons snipped fresh dill, plus extra for garnish
• Salt and pepper
• 4 6- to 8-ounces salmon fillets, 1/2-inch thick
• 1 quart water
• 2 teaspoons salt
• 3 tablespoons wine vinegar

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Instructions

1. Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.
2. Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.
3. Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.