2 lbs. center cut salmon (one piece)
1 sm. cucumber, peeled, seeded, and chopped
1/2 c. plain low-fat yogurt
2 tsp. snipped dill or 1/2 tsp. dill weed
1 tsp. skim milk or water
1/2 tsp. sugar
1/2 tsp. prepared mustard
1/8 tsp. salt
1/8 tsp. white pepper

Preheat oven to 350 degrees. Place salmon on foil; set on rack in 8 x 8 x 2 inch pan. Pour water into pan to 1 inch and cover snugly with more foil. Bake 30 minutes or until flaky. In small bowl, combine cucumber, yogurt, dill, milk, sugar, mustard, salt, and pepper; refrigerate. Carefully peel salmon skin and discard. Ease fish onto heated platter. Cut along central backbone; lift off top. Remove backbone; replace top. Serve with sauce. 307 calories, 18 g fat, 53 mg cholesterol, 165 mg sodium.