Ingredients
1 tablespoon canola oil1/4 teaspoon cumin seeds1 pound Yukon Gold potatoes (about 2 medium), finely chopped1-1/4 teaspoons salt, divided1/8 teaspoon plus 1/4 teaspoon ground turmeric, divided2 tablespoons chopped fresh dill, divided4 salmon fillets (1 inch thick and 4 ounces each)8 fresh dill sprigs2 teaspoons grated lemon zest2 tablespoons lemon juice1 cup reduced-fat plain yogurt1/4 teaspoon pepper
Preparation
In a large skillet, heat oil and cumin over medium heat 1-2 minutes or until seeds are toasted, stirring occasionally. Stir in potatoes, 1/2 teaspoon salt and 1/8 teaspoon turmeric. Cook, covered, on medium-low 10-12 minutes or until tender. Stir in 1 tablespoon chopped dill; cook, uncovered, 1 minute. Remove from heat.
Meanwhile, place salmon, skin side down, in a large skillet with high sides. Add dill sprigs, lemon zest, lemon juice, 1/2 teaspoon salt, remaining turmeric and enough water to cover salmon. Bring just to a boil. Adjust heat to maintain a gentle simmer. Cook, uncovered, 7-9 minutes or until fish just begins to flake easily with a fork.
In a small bowl, mix yogurt, pepper and the remaining 1 tablespoon chopped dill and 1/4 teaspoon salt. Serve with salmon and potatoes.
