|Stalk celery||1 , finely chopped|
|Smoked oysters||1 Can (10 oz), drained|
|Green apple||1⁄2 Medium, pared|
|Stuffing mix||200 Gram, seasoned (1 Small Bag)|
|Bacon fat||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Lemon pepper||To Taste|
Clean salmon and pat cavity and outside dry.
Sprinkle inside with lemon juice and lemon pepper.
Mix the rest of the ingredients thoroughly, then pack the cavity.
Place the salmon on heavy duty foil.
Put remaining ingredients around outside of salmon.
Sprinkle outside with lemon juice and lemon pepper.
Seal foil tightly.
Place on medium hot BBQ for 30 to 45 min Open top of foil and let cook at low for another 30 min After salmon has been removed from BBQ, let cool for a few min Then remove all dressing from salmon and throw away.
Salmon should fall away from bones and skin.
Serving size: Complete recipe
Calories 9586 Calories from Fat 2861
% Daily Value*
Total Fat 318 g489.4%
Saturated Fat 64.6 g323.1%
Trans Fat 0 g
Cholesterol 3717.9 mg1239.3%
Sodium 7776.8 mg324%
Total Carbohydrates 179 g59.7%
Dietary Fiber 8.8 g35.1%
Sugars 13.9 g
Protein 1419 g2838%
Vitamin A 190.6% Vitamin C 48.5%
Calcium 107% Iron 596.3%
*Based on a 2000 Calorie diet