Cucumber Dill Salmon

*Sigh*...I'm kind of annoyed because I just could NOT get a decent picture of this dish. I took maybe 12 pictures, and this was one of the only one's that I was 'happy' with. Oh well...while it may not look it, it was actually very good. The sauce was as bit more runny than I was expecting, but next time I'll just add a little cornstarch to thicken it up. The taste of the cucumber and the salmon was very surprising though. They were wonderful together! Very fresh and summery (a strange thing to serve on September 1st, but hey, it's still well into the 90's here)! I got this recipe from Kraft Foods, and the original called for the salmon to be cooked stove top in oil, however I chose to bake mine instead. The sauce cooked right up in about 5 minutes, and this was one easy dinner! I absolutely love dill, so that's what initially drew me to this, but the cream cheese didn't hurt either :) I will absolutely be adding this to our favorites file, and I look forward to making it again...only with the sauce a wee bit thicker!

'Cucumber Dill Salmon'

Source: Adapted from Kraft Foods

4 Salmon fillets (1 lb.)

Lemon Juice (optional)

1 cup milk

1/2 cup (1/2 of 8-oz. tub) Cream Cheese

1/2 cup chopped cucumbers

2 Tablespoons. chopped fresh dill

Heat oven to 350. Place salmon on a greased foil-lined baking sheet and sprinkle with a bit of lemon juice (if desired). Bake for 20-25 minutes or until fish flakes easily.

Meanwhile, in a small saucepan mix milk and cream cheese; cook and stir on medium until cream cheese is completely melted and mixture is well blended. Reduce heat and stir in cucumbers and dill. Remove salmon form oven and top with dill sauce.