Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     olive oil
   1      cup           finely chopped onion
   1      cup           sliced fresh mushrooms
   1      cup           long-grain rice -- uncooked
     1/2  teaspoon      salt -- divided
     1/4  teaspoon      pepper
   3      cups          hot water
   1      tablespoon    grated lemon rind
   2      teaspoons     finely chopped fresh oregano
   3      tablespoons   fresh lemon juice
   1                    dressed salmon -- (4-3/4-pound)
                        lemon slices -- (optional)
                        fresh oregano sprigs -- (optional)

Preparation:

Heat oil in a large saucepan over medium heat until hot. Add onion and mushrooms; sauté 3 minutes or until tender. Add rice, 1/4 teaspoon salt, and pepper; sauté 1 minute. Add 3 cups hot water, lemon rind, and oregano; cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; add lemon juice, and fluff with a fork. Set aside. Place fish on a 25 x 18-inch sheet of heavy-duty aluminum foil; sprinkle inside of fish with remaining 1/4 teaspoon salt. Stuff rice mixture into fish cavity; spoon remaining rice mixture onto foil. Wrap foil around rice mixture; pleat and crimp edges of foil to form a tray. Place rack on grill prepared for indirect heat (see note at end of recipe). Place foil-wrapped fish on unheated side of grill. Cover with grill lid, and cook 1 hour or until fish flakes easily when tested with a fork. (Do not turn fish). Yield: 16 servings (serving size: 3 ounces fish and 1/4 cup rice).