A Taste For Spice »

Masthead header

CUCUMBER DILL SAUCE

This is one of my favorite sauces to eat with fish. It can go with pretty much any fish and even poultry but my absolute favorite is on top of salmon. For those who are trying to get more fish in their diet but can’t get past the “fishy” taste, using sauces like this is a great way to serve it. It also gives you more options in how to enjoy seafood too.

The basics of this recipe, by pulling the water out of cucumber, chopping it up and mixing in with Greek yogurt comes from a traditional Tzatziki Sauce┬áthat I learned to make visiting Greece. It’s such a light refreshing sauce. The only difference is I added dill (you can use fresh if you like) and chives. Aside from having to let the cucumber sit for 20min to draw out the water content, everything else takes minutes to put together. There’s NO reason to go out and buy a jar of sauce with a paragraph long of ingredients, where half is entirely unnecessary. TRUST ME, things like this deserve a try at least once.

Print Recipe
CUCUMBER DILL SAUCE
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Using a vegetable peeler, shave the flesh of the cucumber all around into a bowl. When you get to the center where the seeds are, stop, and discard them. Sprinkle about a teaspoon of sea salt over the cucumber, stir, and let sit for about 20 minutes.
  2. While the cucumber sits, combine the Greek yogurt, chives, dill, lemon zest, and juice.
  3. Grab the shaved cucumber and squeeze all the excess water out of it as much as you can. Finely chop the cucumber, add to the yogurt mix, stir, add salt, and pepper to taste.