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Baked Salmon Fillet with Cucumber Chutney




			2 salmon fillets or steaks, 6 to 8-ounce each, skinned

			1 Tablespoon butter

			1 Tablespoon fresh lime juice

			1/4 teaspoon salt

			1/8 teaspoon white pepper

		Cucumber Chutney

			1 1/2cup chopped cucumber

			2 Tablespoons thinly sliced scallions

			2 Tablespoons chopped fresh mint

			1/2 teaspoon salt

			1/8 teaspoon white pepper

			1/2 cup sour cream

			1/4 cup plain yogurt

			1/4 teaspoon paprika

			Fresh chives

To make chutney: Combine cucumber, scallions, mint, salt, and pepper. Let stand for 15 minutes. Add sour cream, yogurt and paprika. Mix thoroughly and refrigerate. Preheat oven to 350¡ÆF. In an 8-inch microproof, heatproof baking dish, place salmon fillets. Dot with butter and sprinkle with lime juice. Season with salt and pepper. Cook at Combination Low for 20 to 25 minutes,. Let stand for 2 minutes before serving. Garnish with fresh chives and mint leaves.
NOTE: May also be served chilled.


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