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CATEGORY CUISINE TAG YIELD
Seafood, Grains Fish and, Seafood 16 Servings

INGREDIENTS

2 t Olive oil
1 c Finely chopped onion
1 c Sliced fresh mushrooms
1 c Long-grain rice, uncooked
1/2 t Salt, divided
1/4 t Pepper
3 c Hot water
1 T Grated lemon rind
2 t Finely chopped fresh oregano
3 T Fresh lemon juice
1 Dressed salmon
4-3/4-pound
Lemon slices, optional
Fresh oregano sprigs
optional

INSTRUCTIONS

Heat oil in a large saucepan over medium heat until hot. Add onion and
mushrooms; saute 3 minutes or until tender. Add rice, 1/4 teaspoon
salt, and pepper; saute 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).  Per serving: 48 Calories; 1g
Fat (15% calories from fat); 1g Protein;  9g Carbohydrate; 3mg
Cholesterol; 73mg Sodium  Serving Ideas : Garnish with lemon slices and
oregano sprigs, if  desired.  NOTES : For indirect heat, follow
manufacturer's instructions for gas  grills with dual controls, and
ignite only one side of grill. Place  fish on the other side of the
grill, close the lid, and start  cooking. When using a charcoal grill,
bank the charcoal to one side  of grill, and ignite at 2-inch
intervals. Once the coals are coated  with a gray ash, place fish on
the grill on opposite side from  charcoal. Cover with the grill lid,
and start cooking. To serve,  remove fish and rice mixture from foil,
and arrange on a serving  platter. Remove skin from top side of fish;
discard skin.  Recipe by: Cooking Light, June 1994, page 85  Posted to
MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 25
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 74.9mg
Potassium: 48.1mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: <1g
Protein: <1g


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