Herb and Caper Mayonnaise & Yogurt and Cucumber Sauce

by Laura Donnelly — March 30, 2007

These are two accompanying sauces that will go beautifully with any simply prepared salmon dish, such as a poached or grilled fish. They are both good on either hot or cold salmon.

Herb and Caper Mayonnaise

Makes 1 and 1/2 cups

1 cup lowfat mayonnaise
2 Tablespoons capers, drained and chopped
8 cornichons (small French-style pickles) chopped to size of hamburger relish
4 Tablespoons minced fresh chives
2 Tablespoons minced fresh tarragon
2 Tablespoons minced fresh parsley
2 Tablespoons minced fresh dill

Combine all ingredients and add salt and pepper to taste. You may not need salt because pickles and capers are already quite salty. You can also fool around with any combination of fresh herbs or add one teaspoon of fresh lemon juice for extra tang.

Yogurt and Cucumber Sauce

Makes one cup

1 cup whole milk plain yogurt (try the Greek brands, they are higher in fat, but also have better flavor)
1 long English hothouse cucumber, peeled and cut into 1/4-inch cubes
2 teaspoons salt
1/4 cup finely diced red onion or 2 scallions, chopped
2 Tablespoons finely chopped mint
1 Tablespoon finely chopped cilantro if desired
1 teaspoon lemon juice

1. Combine cucumber with salt, stir to combine, and set aside to drain in colander for 1 hour. Try to squeeze out as much moisture as you can.

2. Toss all ingredients together and let flavors combine for about one hour before serving.