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I didn't think I'd like salmon, or any fish except dried salt cod, in "gravy", but that was before I tried this gem. Be sure to try and get actual wild salmon, which is usually tastier and vastly more nutritious!

Salmon with Cucumber-Dill Sauce

1 lb. boneless salmon fillets
2 T. olive oil
salt & black pepper to taste
3/4 C. fat free milk
4 oz. (1/2-8 oz pkg.) Neufchatel Cheese or Lite Cream Cheese
1/2 med cucumber, peeled
1 green onion, finely chopped
2 Tbsp. chopped fresh dill or 1 Tbsp. dried dill
Extra sprigs dill or parsley for garnish

Place chopped (or dried) dill in milk to develop the flavor. Take cheese out of fridge to soften and warm.  Seed and chop cucumber finely; place in plastic colander or sieve to drain.

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Salt and pepper filets.  Heat oil and sauté salmon on medium-high heat until it flakes easily. Remove to warmed serving plates.

Add chopped onion to skillet and stir briefly; add cream cheese and mash to partially melt.  Add milk with dill little by little; stir until smooth and almost to a boil.  Add cucumber and blend.  Remove from heat and pour over salmon portions.  Garnish with dill  sprigs, or fresh parsley if you used dried dill.

(This recipe can also be used for chicken breast filets.)