Poached Salmon and Watercress Salad with Dill-Yogurt Dressing

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 1  celery stalks cut into 2-inch pieces
• 2 tablespoons optional: dill fresh divided chopped
• 0.5 teaspoon horseradish fresh grated
• 1 teaspoon kosher salt divided
• 1  lemon zest divided
• 0.5 cup yogurt plain low-fat
• 1 tablespoon olive oil extra virgin extra-virgin
• 1.5 cups radishes sliced
• 24 ounce salmon fillet thick ( 2 inches )
• 1 bunch spring onion whole divided sliced into 1/2-inch pieces, whites left ,
• 3 ounces sugar snap peas thinly sliced
• 8 cups watercress thick

Equipment

• bowl
• frying pan
• whisk
• pot
• spatula
• tongs
• cutting board

Directions

1. Fill a high-sided skillet or large pot with 6 cups water; add celery, scallion whites, and lemon slices to pot.
2. 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).
3. 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.
4. 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.
5. Drizzle with dressing; serve.