CHEF JEFF — ONE BYTE AT A TIME: Salmon Dill Sauce

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It’s hard to beat salmon with a good dill sauce. And did you know that dill is the 2010 Herb of the Year?

Salmon Dill Sauce

1 cup Greek-style yogurt

¼ cup mayonnaise

¼ cup chopped fresh dill

Juice and zest 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, finely sliced

In medium bowl, combine yogurt, mayonnaise, dill, lemon juice and zest, orange zest, garlic and dash of pepper flakes. Add salt and pepper to taste. Cover. Refrigerate 2 hours or as long as several days. Soak cucumbers in salted ice water for ½ hour to ensure crispness. Drain; pat dry. Refrigerate until ready to assemble. Add cucumbers and onions to yogurt mixture. Let sit at room temperature until no longer cold. Spoon over cooked salmon.

Yield: About 4½ cups.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, dill sauce, life, food, recipes, dill, salmon