Instructions: Rinse salmon. Place in large skillet, cover with cold water and add a heaping tablespoon of salt. Bring water to boil then turn off heat and let stand 25 minutes. Remove skin from salmon and refrigerate, covered, at least 1 hour. (Kristin: I baked mine at 400 for about 15 minutes in a covered glass dish).

Close to serving, scrub potatoes, cut in half lengthwise and steam over boiling water until tender when pierced with a knife, 25 to 35 minutes. (Kristin: I cooked then cooled in advance)

To serve, flake salmon onto 4 plates, add potatoes and intersperse with clumps of watercress. Spoon a little sauce over salmon and potatoes and garnish with chives. Serve remaining sauce on side. (Kristin: flake the salmon and combine it with the potatoes, cucumber and red bell pepper. Add dressing to taste. I reserve some dressing for serving time).

To make the sauce: Puree tofu in food processor or blender with yogurt, sour cream and broth until smooth. Scrape down sides; add lemon zest, juice, dill and garlic and process again until smooth and pale green.

Scrape into bowl and stir in all but a few chives. Taste for salt and season with pepper. Wipe bowl so that it looks neat, sprinkle remaining chives and chive blossoms, if using, over top. Cover and chill at least 1 hour.

Makes about 1 cup.

Serving Ideas : I think this would be good served on top of mixed greens. Or maybe with some spinach shredded in right before serving?

Heres the recipe...initial taste tests say its a keeper. Well see how it is tomorrow once its chilled. If you dont want to mess with the tofu (you really cant taste it) I think you could use all yogurt/sour cream/mayo in whatever combo you like.

NOTES : The tofu disappears into the sauce, and even friends who approach tofu with firm suspicion never guess that its here. This herb-laced sauce is not only perfect for chilled salmon and steamed summer potatoes, its also friendly to a host of other dishes, such as warm flageolet beans, green beans, romaine salads and vegetable slaws. You can take it right through the seasons of your herb garden, replacing the dill with marjoram, lovage, chervil, tarragon and lemon thyme.

Kristin: I drained the tofu extremely well and used 2 tbsp each nonfat chicken broth and lemon juice. The original recipe called for 1 tbsp olive oil instead of broth. Also, it didnt specify if the tofu should be drained. I used 2 (6 oz) skinless salmon filets (Market Day). According to the package each filet has 11 g of fat but that includes the marinade which is made with oil and which I wipe off. I increased the potatoes from 1 lb to 2 lbs...cut them in half then cooked in boiling salted water until tender. Once

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