Cucumber Dill Sauce Bonus Recipe

OK, you know how to make the salmon cakes (May/June issue, page 24), now we show you how to add the perfect complement - cucumber dill sauce.

Ingredients

2 small cucumbers
2 cups fat-free Greek yogurt
2 Tbsp. dried dill weed
¼ cup finely chopped green onions
¼ cup fat-free milk
½ tsp. salt

Peel cucumbers, cut lengthwise, remove seeds and chop very fine or pulse lightly in a blender or food processor. Mix in remaining ingredients. Chill for at least a half-hour to allow flavors to blend. Stir well before serving. Place salmon cakes on a bed of mixed greens and drizzle with sauce.