Cucumber-Yogurt Sauce

Name: Cucumber-Yogurt Sauce
Yield: Serves 4 (Makes about 3/4 cup)
Ingredients: 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

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Appears in Cook's Country August/September 2015, Cook's Country TV

Vegetables

Sauces

Serve with our Cedar-Planked Salmon.

SERVES4 (Makes about 3/4 cup)

TIME10 minutes, plus 20 minutes chilling

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WHY THIS RECIPE WORKS

The acidity of the yogurt, 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.

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