Prep: 15 minutes • Broil: 10 minutes • Serves: 4

1 English cucumber, halved crosswise

1⁄2 small white onion, thinly sliced into rings

1 tablespoon red wine vinegar

5 teaspoons Our Family extra virgin olive oil

1⁄2 teaspoon kosher salt

1⁄4 teaspoon Our Family ground black pepper

4 boneless salmon fillets (about 11⁄2 pounds)

1⁄4 cup fresh lemon juice

1 teaspoon lemon pepper seasoning

1⁄2 teaspoon onion salt

1⁄2 teaspoon Our Family garlic powder

1⁄4 cup Our Family light sour cream

1⁄2 teaspoon chopped fresh dill plus sprigs for garnish

Lemon slices for garnish

1. Into small bowl, with vegetable peeler, cut thin slices from each cucumber half up to seed portion. Stir in onion, vinegar, 1 teaspoon oil, salt and black pepper. Refrigerate until ready to serve. 

2. Place oven rack 4 to 5 inches from broiler; preheat broiler. Coat both sides of salmon with remaining 4 teaspoons oil. In shallow baking dish, place salmon, skin side up, and broil 3 to 5 minutes or until skin is lightly browned. 

3. With wide spatula, turn salmon. Pour lemon juice over salmon and sprinkle with lemon pepper seasoning, onion salt and garlic powder. Broil salmon 5 minutes. 

4. In small bowl, mix sour cream and dill; spread evenly over salmon. Broil 3 to 4 minutes or until sour cream topping is lightly browned, salmon is almost opaque throughout and internal temperature reaches 145°. Slip spatula between salmon skin and flesh to remove skin. Serve salmon over cucumber mixture; garnish with dill sprigs and lemon slices.