Poached Salmon And Watercress Salad With Dill-Yogurt Dressing

• 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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celery stalk, scallions, lemon, kosher salt, freshly ground black pepper, salmon, yogurt, dill, horseradish, extravirgin olive oil, bunches, sugar snap peas, radishes

Taken from www.myrecipes.com/recipe/poached-salmon-watercress-sala (may not work)