Salmon with Cucumber-Horseradish Sauce

4 6-oz fresh or frozen salmon steaks, cut 1" thick
1/3 cup finely chopped cucumber
2 Tbs mayonnaise or salad dressing
2 Tbs plain yogurt
1 tsp prepared horseradish
1 Tbs butter, melted
1 tsp snipped fresh dill or 1/4 teaspoon dried dillweed
Cucumber slices, halved (optional) Fresh dill (optional)

Thaw fish, if frozen.

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

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.

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