Cucumber-Yogurt Sauce

By JoyT

Why this recipe works:

The acidity of the yogurt and lemon, combined with fresh dill, helps balance and cut through the oiliness of the salmon. The crispy cucumber adds a welcome textural contrast to the dish.

Ingredients

• Makes about 3/4 cup
• A spoon makes easy work of removing the cucumber seeds. Using Greek yogurt here is key; don’t substitute regular plain yogurt, or the sauce will be very watery.
• 1/2 cucumber, peeled, halved lengthwise, and seeded
• 1/2 cup plain whole-milk Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh dill
• 1 small garlic clove, minced
• 1/4 teaspoon pepper
• 1/8 teaspoon salt

Preparation

Step 1

Shred cucumber on large holes of box grater. Combine yogurt, oil, mint, dill, garlic, pepper, salt, and shredded cucumber in bowl. Cover and refrigerate until chilled, about 20 minutes. Serve.