Why this recipe works: The acidity of the yogurt and lemon, combined with fresh dill, helps balance and cut through the oiliness of the Cedar-Planked Salmon. The crispy cucumber adds a welcome textural contrast to the dish.

• 1/2 cucumber, peeled, halved lengthwise, and seeded
• 1/2 cup plain whole-milk Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh dill
• 1 small garlic clove, minced
• 1/4 teaspoon pepper
• 1/8 teaspoon salt

1. Shred cucumber on large holes of box grater. Combine yogurt, oil, mint, dill, garlic, pepper, salt, and shredded cucumber in bowl. Cover and refrigerate until chilled, about 20 minutes. Serve.

• A spoon makes easy work of removing the cucumber seeds. Using Greek yogurt here is key; don’t substitute regular plain yogurt, or the sauce will be very watery.