Title: Gravlax of Salmon with Vegetables
Categories: Fish Easy Salmon
Yield: 6 Servings

8	oz	Israeli couscous * OR
		Small pasta such as macaroni fusilli or ziti
		;salt to taste
24		Tender French green beans; trimmed
2		Tomatoes; sliced into thin wedges
1	md	Sweet white onion; cut into strips
1		Fresh green or red poblano chili **
6	oz	Gravlax salmon; sliced thin and cut into strips ***
		Enough fresh garden greens
		Or mixed lettuce for 6 servings
		Zest of 1 lemon (thinnest colored part of peel only) For g
3/4	c	LEMON PEPPER VINAIGRETTE
2		Lemons
4		Limes
2	tb	Dijon mustard
2	tb	Grainy mustard
1	c	Rice vinegar
3	c	Olive oil
1		Bunch fresh tarragon
1		Bunch fresh chives
1		Pinch sea salt
1	tb	Freshly ground black pepper

NOTES: * Israeli couscous, also known as toasted pasta or merely couscous in Middle Eastern markets, is larger and more pearlike than regular couscous, which will not work in the recipe.

** To roast chili, place it on a rack over a gas burner or under broiler element in the oven. Turn with tongs and roast until charred. Place in paper bag 5 minutes. When cool enough to handle, remove from bad and discard skin and stem.

*** Gravlax (lox), salmon cured in a salt-sugar-dill mixture can be found in many groceries or at gourmet markets.

Prepare couscous as directed on package; drain and set aside. Bring a pot of water to boil, add salt and blanch beans quickly until they turn bright green. Immediately chill beans in bowl of ice water to stop cooking.

In a mixing bowl, lightly toss couscous, beans, tomatoes, onion, chili and salmon with enough Vinaigrette to light coat.

Arrange greens on serving plates; place an even amount of salad in center of greens. Sprinkle zest on top of each salad just before serving.

Each serving: 362 calories, 18.5 grams fat, 8 milligrams cholesterol, 278 milligrams sodium.

VINAIGRETTE: Remove zest from lemonas and limes. Chop into fine strands. Juice lemons and limes.

Combine juices, mustard, vinegar and oil; whisk until blended.

Remove leaves from stems of tarragon. Chop leaves finely. Chop chives finely. Add chopped herbs to dressing. Season to taste with salt and pepper. Store dressing, tightly sealed, in fridge as long as 2 weeks.

Makes 1 quart, each (1-ounce) serving: 183 calories, 20 grams fat, 54 milligrams sodium.

from Scott Raczek, executive chef of Mr. Stox resstaurant in Anaheim, Calif. As printed in Houston Chronicle, 1-7-98

typed and posted by teri Chesser 2/98

From: Teri Chesser Date: 25 Feb 98

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