Recipes Ingredients Seafood Recipes Salmon Recipes Poached Salmon with Curried Yogurt Sauce 2.6 (15) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 With a little advance preparation, the components for this healthy meal can be stored in the fridge and then assembled and served within minutes. Ingredients Coarse salt and ground pepper 12 ounces green beans, ends trimmed 12 ounces carrots (about 4 medium), peeled and cut into sticks similar in size to beans 1 ½ pounds skinless salmon fillet 1 cup plain low-fat yogurt 1 to 2 teaspoons curry powder ¼ cup chopped fresh cilantro, plus sprigs for garnish (optional) Directions In a large skillet with a tight-fitting lid, pour 1/2 inch water; bring to a boil, and season generously with salt. Add green beans and carrots. Return water to a simmer, cover skillet, and steam until vegetables are crisp-tender, 4 to 6 minutes. Transfer to a colander; rinse with cold water to stop the cooking process. Rinse skillet with cold water to cool it down. Place salmon in skillet, and add cold water to cover; season with salt. Bring water to a 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. In a small bowl, stir together yogurt, curry powder, and cilantro; season with salt and pepper. Break salmon into large pieces; serve with vegetables and yogurt sauce. Garnish with cilantro, if desired. Cook's Notes If you prepare the salmon ahead of time, store cooked salmon on a paper towel and in a covered dish in the refrigerator. Store cooked beans and carrots, on a paper towel, covered, and yogurt sauce, covered, in refrigerator. When you're ready to serve the meal, bring all ingredients to room temperature before combining and garnishing. Rate it Print