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

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.

Soak diced cucumbers in salted ice water for 1/2 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. To serve, spoon over cooked salmon.

Makes about 4 1/2 cups.

Recipe by Cafe Osage, St. Louis, Missouri.