Cafe Osage Cucumber Dill Sauce for Salmon

By NiteSki

Ingredients

• 1 cup Greek-style yogurt
• 1/4 cup mayonnaise
• 1/4 cup chopped fresh dill
• Juice and zest (colored portion of peel) of 1 lemon
• Zest of 1 orange
• 2 cloves garlic, finely minced
• Red pepper flakes
• Kosher salt
• Coarsely ground black pepper
• 3 cups peeled, seeded and diced cucumbers
• 8 green onions, trimmed and finely sliced

Preparation

Step 1

In a medium bowl, combine yogurt, mayonnaise, dill, lemon juice and zest, orange zest, garlic and a dash of pepper flakes. Add salt and pepper to taste. Cover and refrigerate for at least 2 hours or as long as several days.

Add cucumbers and onions to yogurt mixture. Let sit at room temp until no longer cold.

To serve, spoon over cooked salmon.

Makes about 4 1/2 cups.