Poached Salmon With Curried Yogurt

Serves 4.

1 1/2 pounds skinless salmon fillet
Coarse salt, such as kosher
1 cup plain low-fat yogurt
1 to 2 teaspoons curry powder
1/4 cup chopped fresh cilantro
Coarse salt and pepper
For serving: blanched carrots and green beans;

  1. To blanch vegetables, cut carrots into sticks that are similar
  2. in size to green beans. Submerge in boiling water and cook until vegetables are tender-crisp, 4 to 6 minutes.
  3. Place salmon in large skillet. Add cold water to cover; season with salt. Bring water to boil over high heat; cover skillet and remove from heat.
  4. Set aside until salmon is opaque throughout, about 20 minutes. Remove from skillet and let cool. (Refrigerate airtight, if desired.)
  5. In small bowl, combine yogurt, curry powder and cilantro; add salt and pepper to taste. Cut salmon into 4 pieces. Top with sauce and serve with vegetables on the side.

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