Ingredients
1 whole salmon (8 pounds)2 teaspoons salt, divided1-1/4 teaspoons pepper, divided2 cups unseasoned stuffing cubes1 cup shredded carrots1 cup sliced mushrooms1 large onion, finely chopped1/2 cup minced fresh parsley3/4 cup butter, melted, divided1/4 cup egg substitute4-1/2 teaspoons plus 1/4 cup lemon juice, divided1 garlic clove, minced2 tablespoons canola oil
Preparation
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 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.
