Salmon with cucumber dressing, ala Grandma Pope

I know it's the time of year to start simmering stews on stove tops and baking pumpkin-y delectables. Tonight, however, we needed a quick, easy meal, and this recipe, taught to me by my maternal grandmother, was just the thing. The best part about this recipe is that I think of Grandma Pope every time I make it.

Here's how it goes:

One filet of salmon, prepared however you like. I baked my seasoned filet (about 2 lbs) in a 375 degree oven for 20 minutes, until it (say it with me) flakes easily with a fork.

To prepare the cucumber dressing, peel and grate one whole cucumber. Holding as much grated cucumber as you can in your palm, squeeze extra liquid out of the cucumber (discard liquid) and transfer the squeezed cucumber to a bowl. Continue to squeeze the liquid out of the rest of the cucumber. Add about 1/4 cup of sour cream. Chop about 1/4 c. fresh dill if you have it, or a teaspoon and a half of dried dill (or as Grandma calls it, dilly weed) will do as well. Combine dill with dressing along with a tablespoon of sugar, a dash or two of rice vinegar, and salt and pepper to taste.

And there you have a fresh, sweet little compliment to a savory salmon supper. Enjoy!