SALMON WITH CURRIED GREEK YOGURT WOW!!!!!!!!!!!!!!!! ENJOY DAN:

      POACHED SALMON WUTH CURRIED GREEK YOGART SAUCE by CCHEF DAN:

Serves 4

INGREDIENTS:

1 1/2-pound skinless salmon fillet

12 ounces green beans, end trimmed

15 asparagus spears, trimmed

1 cup plain Greek yogurt

2 teaspoons curry powder

Sea salt and freshly ground black pepper

1/4- cup mint

          DIRECTIONS:

1.    In a skillet pour 1/2-inch water, bring to a boil and seasoned with salt.

2.    Add green beans and asparagus.

3.    Return water to simmer, cover skillet, and steam until vegetables are crisp-tender, about 3-4 minutes.

4.    Transfer to colander; and rinse to cool and stop the cooking.

5.    Rinse skillet and place salmon in skillet, add cold salted water to cover.

6.    Bring water to a boil over high-heat.

7.    Cover and remove from heat.

8.    Set aside until salmon is opaque throughout about 17-20 minutes.

9.    Remove from skillet and let cool.

10.                       In a bowl, stir together yogurt, curry powder, and mint.

11.                       Season with salt and pepper.

12.                       Break salmon unto large pieces.

13.                       Serve with vegetables and yogurt sauce.

14.                       Garnish with mint leaves.

15.                       Serve with jasmine rice.

ENJOY  DAN:                                                                    hallelujah