Ingredients

• 4  6-ounce fresh or frozen salmon steaks, cut 1 inch thick (thawed, if frozen)
• 1/3  cup finely chopped cucumber
• 2  tablespoons mayonnaise or salad dressing
• 2  tablespoons plain yogurt
• 1  teaspoon prepared horseradish
• 1  tablespoon margarine or butter, melted
• 1  teaspoon snipped fresh dill or 1/4 teaspoon dried dillweed
•   Cucumber slices, halved (optional)
•   Fresh dill (optional)

Directions

1. Thaw fish, if frozen.

2. For sauce, in a small bowl combine cucumber, mayonnaise or salad dressing, yogurt, and horseradish. Cover and chill until serving time. Combine margarine or butter and dill; set aside.

3. Grill salmon on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with margarine mixture. Serve salmon with sauce. If desired, garnish with cucumber slices and fresh dill. Makes 4 servings.