Name: Poached Salmon and Watercress Salad with Dill-Yogurt Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 4 servings (serving size: 2 cups salad, 6 ounces salmon, and 2 tablespoons dressing)
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; ¾ teaspoon freshly ground black pepper, divided; 4 (6-ounce) salmon fillets, skinned (about 2 inches thick); ½ cup plain low-fat yogurt; 2 tablespoons chopped fresh dill plus 1/2 cup fronds, divided; ½ 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)

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.

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Poached Salmon and Watercress Salad with Dill-Yogurt Dressing

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