ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Poached Salmon and Watercress Salad with Dill-Yogurt Dressing

Photo: Andrew McCaul
Prep time 15 mins
Cook time 15 mins
Yield Makes 4 servings (serving size: 2 cups salad, 6 ounces salmon, and 2 tablespoons dressing)
This simple salad is a delicious choice for a quick and easy weeknight meal. The salmon and dill-yogurt dressing pair perfectly together.

Ingredients

  • 1 celery stalk, cut into 2-inch pieces
  • 1 bunch scallions, greens sliced into 1/2-inch pieces, whites left whole, divided
  • 1 lemon, halved: cut half into slices, zest and juice remaining half (1/2 teaspoon zest, 1 tablespoon juice), divided
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) salmon fillets, skinned (about 2 inches thick)
  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons chopped fresh dill plus 1/2 cup fronds, divided
  • 1/2 teaspoon grated fresh horseradish
  • 1 tablespoon extra-virgin olive oil
  • 2 bunches watercress, thick stems removed (about 8 cups)
  • 1 cup sugar snap peas, thinly sliced crosswise (3 ounces)
  • 1 small bunch radishes, sliced (1 1/2 cups)

Nutrition Information

  • calories 357
  • fat 16 g
  • satfat 3 g
  • monofat 7 g
  • polyfat 5 g
  • protein 43 g
  • carbohydrate 9 g
  • fiber 3 g
  • cholesterol 109 mg
  • iron 3 mg
  • sodium 432 mg
  • calcium 206 mg

How to Make It

  1. Fill a high-sided skillet or large pot with 6 cups water; add celery, scallion whites, and lemon slices to pot. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil over high heat; cover, reduce heat, and simmer. Cook until fragrant (8-10 minutes). Add salmon (water should just cover fillets) to pot; cover and gently simmer until fish is opaque (5-8 minutes). With tongs or a fish spatula, remove salmon from broth; set aside on a cutting board to cool.

  2. While fish is poaching, make the dressing: In a medium bowl, combine yogurt, chopped dill, horseradish, lemon zest, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, whisking well. Arrange watercress, snap peas, radishes, and dill fronds on 4 plates; top with salmon, and sprinkle with scallion greens. Drizzle with dressing; serve.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.