3/4 cup long-grain rice
1 red bell pepper, seeded and quartered
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, crushed
1 teaspoon paprika
2 teaspoons tomato paste
juice of 1 lemon
4 tablespoons plain yogurt
2/3 cup mayonnaise
1 head crisp lettuce
4 x 4- to 5-ounce pieces salmon fillet, poached and chilled

Cook the rice as directed on the package. Finely chop three-quarters of the pepper. Heat the oil in a skillet and saute the onion and garlic until soft. Add the paprika and tomato paste and cook, stirring, for 1 minute, then add the lemon juice and 3 tablespoons water. Bring to a boil, then simmer for 2 minutes. Remove from the heat and stir into the rice.

Roughly chop the remaining pepper. Puree in a blender or food processor. Add the yogurt and blend together. Stir the pepper and yogurt into the mayonnaise and season to taste.

Shred the lettuce and arrange it in the center of a large serving dish. Spoon the salmon onto the bed of lettuce and surround it with the rice. Pour the sauce over the fish.

SERVES 4