1/2 c. diced onion
1/2 c. diced celery
1/2 c. diced green pepper
4 cloves garlic, or garlic powder to taste
3 tbsp. butter
1 c. sliced mushrooms
2 c. cooked rice
1/2 c. sliced olives
1/2 c. chopped fresh parsley
3 tbsp. fresh basil, dried basil, to taste
1 salmon (6-8 lb.), head removed
1 lemon, thinly sliced

Saute onion, green pepper and garlic in butter in a skillet for 3 minutes. Add mushrooms. Add sauteed vegetables to rice; add olives, parsley and basil.

Place salmon on heavy duty aluminum foil. Stuff salmon with lemon slices and rice mixture. (Any remaining rice may also be wrapped in foil and grilled.) Wrap securely. Grill over medium coals for 30 minutes to 1 hour. Serves 6.