– unpeeled seedless cucumber – nonfat plain Greek yogurt – fresh basil leaves – fresh chives – fresh tarragon leaves – white wine vinegar – extra virgin olive oil – black pepper
To make the tzatziki sauce, start by roughly chopping your herbs and grating your cucumber onto two or three layers of paper towels.
Then, gather the paper towels around the cucumber and gently press, to remove more of the moisture. Pat it all dry, and set it aside for just a moment.
In a small food processor, blitz up the rest of the tzatziki ingredients until the herbs are very, very finely chopped and the sauce turns a gorgeous, light green color.
Stir your grated cucumber into your pretty sauce and chill it until dinner. (This is great made earlier in the day. Just give it a quick stir, if needed, before serving.)
When it’s time for dinner, all you have left to do is quickly cook your salmon!
Fire up a large, heavy skillet over medium-high heat and swirl in the oil to give it a nice, thin coating. Season both sides of your salmon fillets and add them to the pan.