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!
1 lb. boneless salmon fillets
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.
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.)