Salmon with Dijon Dill Sauce

Put the broiler on high heat. Place the salmon on a foil-lined baking sheet and season with 1/4 teaspoon salt. Bake until the salmon is evenly colored and easy to peel, 7 to 10 minutes, depending on the thickness. Meanwhile, in a medium saucepan over medium-high heat, heat the vegetable oil and 1 tablespoon of butter until it melts. Add the shallots and cook until tender, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Reduce the heat to low and whisk together the mustard, dill, pepper and remaining salt. Remove from heat. Cut the remaining butter into small pieces, add to the sauce and beat until smooth. Place the salmon on separate plates, top with the sauce and sprinkle with dill. Serve with cucumber (optional).