1. In 3-quart saucepan, heat 3 cups water to boiling over high heat. Add carrots, apple, onion; heat to boiling. Boil 5-7 minutes, until carrots are tender. Drain vegetable mixture, reserving 1/2 cup cooking liquid.
2. In a blender at high speed, with center part of cover removed, blend cooked vegetable mixture, reserved cooking liquid, margarine or butter, 1/4 teaspoon salt, and 1/8 teaspoon of pepper until pureed. Return carrot-apple puree to saucepan; keep warm.
3. In small bowl, stir yogurt, lemon juice, cumin, curry, gound red pepper, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Peel and shred potatoes.
4. Brush yogurt mixture over the top and bottom (not cut sides) of each salmon fillet. Press shredded potatoes onto salmon over yogurt mixture. Heat olive oil in nonstick 12-inch skillet over medium-high heat until hot. Add potato-crusted salmon and cook 4 to 5 minutes per side, until golden brown and fish flakes easily when tested with a fork. Serve salmon with carrot-apple puree.