Serves 4

Ingredients:

1/2 cucumber, grated and drained
1/2 cup sour cream
1/2 cup plain unsweetened yogurt
2 teaspoons chopped fresh dill
2 cloves garlic, minced
2 tablespoons lemon juice
Salt and pepper
4 (8 ounce) salmon filets

Preheat oven to 350 degrees F.

In a small bowl, stir together the cucumber, sour cream, yogurt, dill, 1 minced garlic clove, 1 tablespoon lemon juice, and salt and pepper to taste. Set aside.
Line a large baking pan with aluminum foil. Rinse salmon and pat dry; put skin side down in the pan. Sprinkle with remaining minced garlic clove, lemon juice, and salt and pepper to taste. Bake until barely opaque in the center, 10 to 15 minutes. Serve salmon warm yogurt sauce.