• 1/2 cup cucumber, seeded, peeled and grated
• 1 cup plain yogurt
• 2 Tbs. shallots, finely chopped
• 1 Tbs. dill
• 1 medium onion, sliced
• 2 limes, thinly sliced
• 4 skinless salmon fillets, patted dry, about 6 ounces each
• 1-1/2 tsp. olive oil
• 1 tsp. thyme, crumbled
• 1 tsp. oregano, crumbled
• 1 tsp. rosemary, crumbled

Drain cucumber in colander, squeezing to press out excess moisture. Combine with next 3 ingredients in a small bowl. Season with salt and pepper to taste. Cover and refrigerate at least 4 hours or overnight. Place half the onion slices and half the lime slices in the bottom of a baking dish just large enough to hold fish fillets in a single layer. Rub oil over both sides of fish. Sprinkle both sides of fish with herbs. Arrange fish fillets on top of onion and lime slices. Cover with remaining onion and lime slices. Cover tightly and chill at least 4 hours or overnight. Preheat oven to 400°F. Bake fish uncovered 12-15 minutes or until just cooked throughout. Transfer salmon fillets to plates and serve with cucumber sauce.

Per serving: calories 463, fat 15.0g, 29% calories from fat, cholesterol 173mg, protein 66.9g, carbohydrates 14.0g, fiber 2.5g, sugar 6.8g, sodium 246mg, diet points 10.5.

Dietary Exchanges: Milk: 0.2, Vegetable: 1.0, Fruit: 0.3, Bread: 0.0, Lean meat: 0.0, Fat: 2.0, Sugar: 0.0, Very lean meat protein: 9.5

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The recommended wines are: Sauvignon Blanc, Riesling, or Chablis.