Instructions: To make the Stuffing: Freeze bacon; dice small. In skillet cook bacon over low heat until lightly browned, about 2 to 3 minutes. Add onion and garlic; saute 4 minutes. Remove from heat. Stir in remaining stuffing ingredients. Chill completely.

Lay salmon, skin-side down, on work surface; season flesh with sea salt and pepper. Lay 3 lemon slices on each side of salmon. Spread chilled stuffing on one side and fold other side of salmon over the mixture. Tie salmon with butchers twine or use metal skewers to hold salmon closed. Cover tail with foil. Brush salmon with olive oil.

Place salmon in center of cooking grate. Grill 30 to 45 minutes, turning once halfway through grilling time. Remove salmon from grill and let stand 10 minutes before serving.

This recipe yields 6 servings.

Wine Recommendation: A Sauvignon Blanc (California) or a Pouilly-Fume (Loire Valley)... whatever you call it, its the right wine for this dinner.

Beer Recommendation: Rich bacon and velvety salmon? Reach for a honey ale with some acidity to cut through the richness and accent the sweet notes.

Comments: This whole salmon offers dramatic visual presentation thats upstaged only by its flavor.

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