Poached Salmon and Watercress Salad with Dill-Yogurt Dressing |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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) |
Directions:
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.
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