1 pound can salmon

½ cup chopped onion

2 tablespoons butter or margarine, melted

? cup water

1 can (10½ ounces) condensed consommÉ

1 cup uncooked rice

18 mushrooms

3 green peppers

3 tomatoes

½ cup butter or margarine, melted

Drain salmon. Break salmon into large pieces. Cook onion in butter until tender. Add water and consommÉ; bring to a boil. Place rice, salmon, and consommÉ mixture in a well-greased, 2-quart casserole. Stir. Bake, covered, in a moderate oven, 350°F., for 35 minutes or until rice is tender. While rice is baking, wash mushrooms, green peppers, and tomatoes. Cut tomatoes and green peppers into sixths. Remove stems from mushrooms. Alternate tomatoes, mushrooms, and green peppers on 6 skewers, 7 inches each. Place on a greased broiler pan. Brush kebabs with butter. Broil about 3 inches from source of heat for 3 minutes. Turn carefully; brush other side with butter and broil 3 minutes longer. Serve salmon-rice mixture on a platter with kebabs over top. Serves 6.