In medium saucepan, bring 4 C water to a boil. Reduce heat and simmer.
Place large saucepan over med heat 30 seconds; add oil and heat 30 seconds more. Add onions; saute until translucent, 5 min. Add rice; stir to coat.
Add 1 C of hot water and the salt; stir, cover and simmer over low heat, 5 min. Add another half water. Cook, stirring constantly, until water is absorbed. Continue stirring and adding water, half C at a time, making sure tht all the liquid is absorbed between each addition, until the rice is just tender.
Stir in lemon zest, juice, basil and scallions. Add salmon; stir gently and serve.
This is very tasty.
Entered into MasterCook by Reggie Dwork reggie@reggie.com Serving ( 1.25 C) Nutrition according to magazine: Cal 160ºC at 6g Carb 50g Fiber 1g Prot 13g Sodium 507mg Equivalents: half FA 0.5V 1.5P 2B