1. Place salmon in a large skillet. Add cold water to cover; season with salt. Bring water to 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. (Refrigerate airtight, if desired.)
2. In small bowl, combine yogurt, curry powder and cilantro; add salt and pepper to taste. Cut salmon into 4 pieces. top with sauce and serve with vegetables on the side.