Poached Salmon With Curried Yogurt Sauce

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; see cook's notes

Cook's notes: To blanch vegetables, cut carrots into sticks that are
similar in size to green beans. Submerge in boiling water and cook until
vegetables are tender-crisp, 4 to 6 minutes.

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.
Set aside until salmon is opaque throughout, about 20 minutes. Remove from
skillet and let cool. (Refrigerate airtight, if desired.)
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.

Serves 4.

Nutritional information (per serving): Calories 218 (65 percent from
fat),
protein 15 g, carbohydrates 2.1 g, fat g 17.6 (saturated 3.6 g),
cholesterol

54 mg, calcium 189 mg, sodium 297 mg, fiber 0.5 g.
Sandy U.

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