Poached Salmon And Watercress Salad With Dill-Yogurt Dressing

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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)

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