To prepare fish: Cut salmon into six even portions, if desired. Place in a glass or ceramic baking dish. In a separate container, mix brown sugar, soy sauce, lemon juice and wine. Stir until brown sugar dissolves; pour over salmon. Cover and refrigerate. Allow to marinate for at least 30 minutes or up to six hours. When ready to cook, preheat oven to 400 degrees. Bake salmon with marinade, basting frequently. If you have cut salmon into pieces, bake for 12 to 15 minutes. If fillet is whole, bake for 20 to 25 minutes. Salmon is done when it is firm to the touch. Remove from heat; discard marinade. While salmon is cooking, prepare pilaf: Heat canola oil in a small saucepan. Add onion and mushrooms; saute over medium-low heat for 5 minutes or until onions are light brown. Stir in rice, bulgur, salt, pepper, nutmeg, chicken broth, water and sesame oil. Bring to a boil, cover, then reduce heat to low. Cook for 12 minutes, then turn off heat, keep covered, and let stand for 5 minutes for pilaf to absorb all liquid. Serve pilaf with salmon. Yields 6 servings. Recipe Source: St. Louis Post-Dispatch - 10-26-1998 By Charlotte Balcomb Lane Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com