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Cafe Osage Cucumber Dill Sauce for Salmon


  • 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


  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.
  2. Soak diced cucumbers in salted ice water for 1/2 hour to ensure crispness. Drain; pat dry.
  3. Refrigerate until ready to assemble.
  4. Add cucumbers and onions to yogurt mixture. Let sit at room temperature until no longer cold.
  5. To serve, spoon over cooked salmon.

Yield: about 4 1/2 cups

Recipe by Cafe Osage, St. Louis, Missouri.

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