Baked Almond-Stuffed Salmon

1 salmon, about 6-7 pounds, thoroughly cleaned, boned and butterflied

1 cup finely ground almonds
2 Granny Smith apples, peeled and grated
1 medium onion, very finely chopped
1 bunch flat parsley, minced
2 eggs
2 tablespoons lemon zest
1/4 cup olive oil
2 tablespoons sugar
1/4 teaspoon nutmeg
Salt and pepper to taste

Cooking liquid:
1 cup water
1/4 cup olive oil
1 teaspoon turmeric
2 good pinches saffron
4 bay leaves
1/4 teaspoon ground cloves
2 medium size onions, finely sliced
2 lemons, unpeeled, finely sliced

Preheat oven to 375 degrees.
Mix stuffing ingredients thoroughly. Stuff the fish, and wrap it tightly in foil.
Mix all cooking liquid ingredients and place in a baking pan only large enough to hold the fish. Place the fish on top. Bake about 1 hour. Serve hot or at room temperature, with some of the cooking liquid on each serving.

~ Recipe submitted by Levana Kirschenbaum of for more great passover recipes go to, Levana cooks for Passover!

Print Friendly, PDF & Email


Leave a Reply

Your email address will not be published.

You might also like