Poached Salmon and Watercress Salad with Dill-Yogurt Dressing
"Nutritional powerhouse salmon is rich in protein, heart-helping omega-3 fatty acids, and vitamin D. This salad is light and refreshing, and doesn’t skimp on zesty flavor...."
INGREDIENTS
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1 celery stalk, cut into 2-inch pieces
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1 bunch scallions, greens sliced into 1/2-inch pieces, whites left whole, divided
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1 lemon, halved: cut half into slices, zest and juice remaining half (1/2 teaspoon zest, 1 tablespoon juice), divided
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1 teaspoon kosher salt, divided
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3/4 teaspoon freshly ground black pepper, divided
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4 (6-ounce) salmon fillets, skinned (about 2 inches thick)
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1/2 cup plain low-fat yogurt
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2 tablespoons chopped fresh dill plus 1/2 cup fronds, divided
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1/2 teaspoon grated fresh horseradish
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1 tablespoon extra-virgin olive oil
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2 bunches watercress, thick stems removed (about 8 cups)
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1 cup sugar snap peas, thinly sliced crosswise (3 ounces)
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1 small bunch radishes, sliced (1 1/2 cups)
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