Yogurt and Cucumber Salsa

Cucumber salads show up in Mediterranean countries, in the Middle East, and in India. In France we used to make one with mint and crème fraîche; in Iran they add walnuts and raisins. But it was an Indian raita of cucumbers in yogurt—served as a cool and refreshing side dish to accompany fiery curries—that gave me the idea of converting it into a salsa to dollop on grilled fish, h’s especially good on salmon because its lightness and tang contrast with the salmon’s rich, deep flavors.