Servings: 8
Prep Time: 30 Min.
Cook Time: 40 Min.

+ 1 whole Alaska Keta Salmon (dressed), fresh or thawed
+ salt and pepper, to taste
+ lemon half
+ 1 box (6 oz.) herb-flavored stuffing mix
+ 1/2 c. hot water
+ 1/4 c. crisp, crumbled bacon or pancetta
+ 3 Tbsp. reserved bacon drippings or olive oil, divided
+ 1 medium leek, white and light part only (about 1 c.), halved lengthwise, then sliced
+ half of a small peeled celery root (about 1-1/2 c.), cut in 1/2-in. dice
+ 2 Tbsp. EACH chopped parsley and lemon zest
+ 12 to 16 oz. fresh asparagus, trimmed and cut in 2-in. pieces

1. Remove Alaska Keta Salmon from refrigerator 15 min. before cooking. Heat grill to medium-high heat (400°F). Cut 2 pieces of aluminum foil large enough to wrap around salmon lengthwise. Stack the foil sheets (shiny side down) on a baking sheet.
2. Stir stuffing mix, water and bacon in a medium bowl; set aside. Add 2 Tbsp. bacon drippings (or olive oil) to a large frying pan. Stir in leeks and celery root; sauté 3-5 min., until leeks are softened. Transfer cooked vegetables, parsley, zest and asparagus to stuffing mix; stir to combine.
3. Rinse salmon under cold water, thoroughly rinsing belly cavity; pat dry with paper towel. Place salmon on foil sheets. Brush or rub remaining drippings/oil on both sides of the salmon; season with salt and pepper. Cut 3 to 4 slits, crosswise, into the skin of the salmon, deep enough to almost reach the bone. Loosely stuff salmon cavity with half to 3/4 of stuffing mixture, allowing remaining stuffing to set on the foil around the belly of the fish. Squeeze lemon juice onto fish. Bring foil ends up and crimp to close (leave room for heat circulation inside), forming a sealed packet.
4. Carefully transfer the foil packet to the center of the preheated grill. Close grill cover and cook for 30-40 min., cooking just until salmon is opaque throughout. Remove from the grill and let rest a few minutes before serving. Serve salmon with stuffing.

*NOTE: 1 c. of diced celery may be substituted for celery root.

Variation: Roast in an oven preheated to 400°F, cooking 25-35 min., just until fish is opaque throughout. Be sure to let the salmon rest a few minutes before serving.

* Recipe courtesy of Alaska Seafood Marketing Institute

Calories: 412;   Total Fat: 12g;   Saturated Fat: 3g;   Cholesterol: 218mg;   Total Carbs: 11g;   Fiber: 2g;   Protein: 63g;   Sodium: 265mg;