Grilled Stuffed Salmon

• 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

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 165u0b0 for stuffing.
4. In a small bowl, combine remaining butter and lemon juice. Serve with salmon.

salmon, salt, pepper, cubes, carrots, mushrooms, onion, parsley, butter, egg substitute, lemon juice, garlic, canola oil

Taken from www.tasteofhome.com/recipes/grilled-stuffed-salmon/ (may not work)