Salmon With Leek And Oyster-Mushroom Stuffing

• 1 whole salmon, about 10 pounds, cleaned and boned, with gills removed but head and tail intact
• 2 tablespoons Dijon-style mustard
• 4 tablespoons unsalted butter
• 2 1/2 pounds oyster mushrooms, cut into julienne strips
• 3 medium leeks, cut into julienne strips
• 3 cloves garlic, finely chopped
• Salt to taste
• Freshly ground pepper to taste
• 2 cups coarsely chopped celery and celery leaves
• 2 cups parsley leaves

1. Preheat the barbecue grill.
2. Rub the inside of the salmon with the mustard.
3. Set aside.
4. Heat the butter in a large frying pan over medium-high heat.
5. Add the oyster mushrooms, leeks and garlic, and saute about three to four minutes, or until the liquid from the mushrooms has evaporated.
6. Season with salt and pepper.
7. Let the mixture cool slightly and stuff the salmon with it.
8. On a double layer of aluminum foil, spread the celery and parsley, and place the salmon on top.
9. Cover the salmon with additional foil, creating a tentlike shape, and seal the foil tightly.
10. Place the salmon on the grill and bake for 50 to 60 minutes.
11. Remove the salmon from the grill and let stand, covered, for an additional 10 minutes.
12. Serve in slices.

salmon, mustard, unsalted butter, oyster mushrooms, leeks, garlic, salt, freshly ground pepper, celery, parsley

Taken from cooking.nytimes.com/recipes/11300 (may not work)