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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. âCathie Beard, Philomath, Oregon 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:
1. Remove head and tail from salmon if desired. Sprinkle the cavity with 1 teaspoon each salt and pepper.
2. 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.
3. Prepare grill for indirect heat using a drip pan. Place salmon over 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.
4. In a small bowl, combine remaining butter and lemon juice. Serve with salmon. Yield: 12 servings.
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