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Grilled Stuffed Salmon

"For years, my husband worked for the U.S. Fish and Wildlife Service-so I've prepared fish all kinds of different ways. This variation of stuffed salmon gets high marks from my family." —Cathie Beard, Philomath, Oregon

12 ServingsPrep: 30 min. Grill: 40 min.

Ingredients

1 whole salmon (8 pounds)
2 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
2 cups unseasoned stuffing cubes
1 cup shredded carrots
1 cup sliced mushrooms
1 large onion, finely chopped
1/2 cup minced fresh parsley
3/4 cup butter, melted, divided
1/4 cup egg substitute
4-1/2 teaspoons plus 1/4 cup lemon juice, divided
1 garlic clove, minced
2 tablespoons canola oil

Directions

Remove head and tail from salmon if desired. Sprinkle the cavity with
1 teaspoon each salt and pepper.
In a large bowl, combine the stuffing cubes, carrots, mushrooms,
onion, parsley, 1/4 cup butter, egg substitute, 4-1/2 teaspoons
lemon juice, garlic and remaining salt and pepper; stuff cavity.
Secure with metal skewers. Drizzle salmon with oil. Moisten a paper
towel with cooking oil; using long-handled tongs, lightly coat the
grill rack.
Prepare grill for indirect heat using a drip pan. Place salmon over

2 of 2

Grilled Stuffed Salmon (continued)

Directions (continued)

drip pan and grill, covered, over indirect medium heat for 40-50
minutes or until fish flakes easily with a fork and a thermometer
reads 165° for stuffing.
In a small bowl, combine remaining butter and lemon juice. Serve with
salmon.
Yield: 12 servings.

Nutrition Facts: 9 ounces cooked salmon with 1/2 cup stuffing equals 723 calories, 47 g fat (14 g saturated fat), 209 mg cholesterol, 795 mg sodium, 10 g carbohydrate, 1 g fiber, 63 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.