Cucumber-Dill Sauce:
1/3 cup peeled, seeded, and finely chopped cucumber
1/3 cup fat-free sour cream
1/3 cup fat-free plain yogurt
2 teaspoons chopped fresh dillweed
1 teaspoon Dijon mustard
Fresh dillweed sprigs (optional)

In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed, and mustard.

Tricolor Couscous
1 cup uncooked Couscous
1 1/4 cups water
1/4 teaspoon salt (optional)
1 teaspoon butter (optional)

In saucepan bring water, salt and butter to a boil. Add Couscous, stir quickly. Remove from heat and cover. Let stand for 4-5 minutes. Fluff with a fork before serving.

2 (4 ounce) fillets salmon, 1/2 inch thick
1/2 cup dry white wine
1 tbsp olive oil
2 clove garlic
1/2 teaspoons chopped fresh dillweed
Salt & Pepper

Combine the wine and olive oil in a skillet and heat. Using a mortar and pestle place garlic and a pinch of salt and crush. Spread mixture over the salmon filets and cook in skillet skin side down for 10 minutes or until fish flakes easily.