Salmon With Dijon Dill Sauce

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4 6-ounce salmon fillets, skin removed

kosher salt and black pepper

1 tablespoon olive oil

3 tablespoons unsalted butter, cold

1 small shallot, finely chopped

1/2 cup white wine

1 tablespoon Dijon mustard

2 tablespoons roughly chopped fresh dill, plus more for serving

1 cucumber, thinly sliced (optional)

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