2 salmon fillets
Salt and pepper to taste
1/4 c. butter
1/4 c. lemon juice

SAUCE:

3 cucumbers
1 c. sour cream
1 c. mayonnaise
1 tbsp. fresh chopped dill
Sea Salt

Cut pieces of heavy foil about same size as fillets and place skin side of fish on foil.

Place in 425°F oven about 15 to 20 minutes (depends upon the thickness of the fish fillets). When fish is done, flesh will be whitish pink rather than a translucent salmon color, and the fish will flake with a fork.

Combine melted butter and lemon juice. Baste fish several times with mixture.

Lift each piece gently and place on serving platter when fish is done.

Serve with cucumber sauce.

To make cucumber sauce, peel cucumbers, split into quarters, discard seeds and chop finely. Sprinkle with sea salt and chill for 2 hours. Mix with sour cream, mayonnaise and dill.

Serve with salmon.

Yield: about 3 cups.