1 cup Greek-style yogurt¼ cup mayonnaise¼ cup chopped fresh dillJuice and zest (colored portion of peel) of 1 lemonZest of 1 orange2 cloves garlic, finely mincedRed pepper flakesKosher saltCoarsely ground black pepper3 cups peeled, seeded and diced cucumbers8 green onions, trimmed and finely slicedIn a medium bowl, combine yogurt, mayonnaise, dill, lemon juice and zest, orange zest, garlic and a dash of pepper flakes. Add salt and pepper to taste. Cover and refrigerate for at least 2 hours or as long as several days.Soak diced cucumbers in salted ice water for ½ hour to ensure crispness. Drain; pat dry. Refrigerate until ready to assemble.Add cucumbers and onions to yogurt mixture. Let sit at room temperature until no longer cold. To serve, spoon over cooked salmon.