Title: Stuffed Smoked Salmon
Categories: Seafood Smoke Salmon
Yield: 10 Servings

1/2	c	Celery; finely chopped
1/4	c	Onion; chopped
		Vegetable Cooking Spray
4	c	Herb-Seasoned Stuffing
		Cubes
2	tb	Parsley; snipped
1/2	ts	Lemon Peel; grated
1	tb	Lemon Juice
1/2	ts	Salt
1	ds	Pepper
8	lb	Salmon; whole, dressed
1/2	c	Margarine/Butter Blend;
		Melted

In saucepan, cook celery and onion in the water until tender. Pour over the stuffing croutons. Add parsley, lemon peel, lemon juice, salt, and pepper. Toss together until well-combined. Spoon into cavity of salmon; truss. Sprinkle dampened hickory chips over slow coals arranged on both sides of drip pan at bottom of grill. Place fish on sheet of heavy foil on grill over drip pan. Close hood and barbecue for 1 1/4 to 1 1/2 hours or until fish flakes easily when tested with fork. Sprinkle coals with dampened hickory chips every 20 minutes. Baste fish with melted butter.

Recipe by: Joan's Special Recipes

From: Joan/Paul

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