Ingredients

• 1 cup plain 2-percent fat Greek yogurt
• 2 tablespoons mayonnaise
• 1/3 cup chopped fresh basil
• 1/4 cup chopped fresh chives
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon white wine vinegar
• 1/4 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra forseasoning
• 1/2 an English hothouse cucumber, seeded (1 pound)
• Four 7-ounce salmon fillets, each about 1-inch thick,skinned
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil

Instructions

1. Watch how to make this recipe.
2. For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl.
3. Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.
4. For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness.
5. Serve warm, at room temperature or chilled with the tzatziki. To serve chilled, cool, cover, and chill up to 1 day.