Poached Salmon And Watercress Salad With Dill-Yogurt Dressing Recipe

Name: Poached Salmon And Watercress Salad With Dill-Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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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464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Poached Salmon And Watercress Salad With Dill-Yogurt Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Poached Salmon And Watercress Salad With Dill-Yogurt Dressing

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