1 English cucumber, unpeeled, roughly chopped
Fronds from 1 bunch dill
(about 1 cup)
1/2 small red onion
2 large lemons
1/3 cup mayonnaise
2 tablespoons extra-virgin olive oil
1/3 cup yogurt
Salt and freshly ground black pepper
Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.
Serve poached salmon with side of sauce.