• 1 cup celery, sliced
• 2 1/2 cups water
• 1 1/ 4 cup whole grain rice
• 1 1/2 cup fresh mushrooms, sliced
• 1 small onion, chopped
• 6 tbspn olive or canola oil
• 1/4 tspn thyme leaves
• 2 tspn grated lemon peel
• 1/2 tspn salt
• 1/4 tspn pepper
• 1/4 cup lemon juice
• 1 whole cleaned salmon (4 to 8 pounds)
• 1 small grapefruit
  

1. Add 6 tbspn oil to saucepan.
2. Add sliced celery and chopped onion.
3. Cook over medium-high heat until vegetables are tender.
4. Add thyme leaves, lemon peel, lemon juice and water.
5. Bring to a boil.
6. Mix in rice and cover
7. Reduce heat to low.
8. Cook for 20 minutes.

See box below for further instructions....

1. Add remaining 3 tbspn oil to skillet.
2. Add mushroom slices and cook over medium heat until soft.

When rice is done, stir in mushrooms, salt and pepper

1. Lightly pack stuffing into cavity of the whole salmon.
2. Sew opening closed with heavy thread.
3. Cut a piece of heavy-duty aluminum foil to fit one side of fish.
4. Coat foil generously with olive oil.
5. Slice grapefruit as thinly as possible. Then lay half the slices, overlapping, on oiled foil.
6. Lay fish on grapefruit; then press foil smoothly to fit underside of fish. Arrange remaining slices of grapefruit evenly over top of fish.
7. Place about 20 medium-glowing coals on each side of fire grill.
8. Place grill 4 to 6 inches above coals.
9. Place fish, foil-side-down, on grill directly over space between coals.
10. Arrange a wad of foil under tail to support it. Drizzle fish with olive oil.
11. Cover barbecue and adjust dampers or cover grill completely with heavy-duty foil, tucking foil over edges of barbecue to seal.
12. Baste occasionally with olive oil, until fish flakes easily when prodded with fork. This should take half an hour or more.