Baked Almond Stuffed Salmon Recipe

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Stuffed Salmon recipe has been adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

stuffed salmon

My stuffed salmon is not nearly as hard as the stuffing part might make it sound.

Who knew almonds would make a wonderful stuffing for fish?

We Sephardis always did: almonds are a staple for both sweet and savory dishes. Wonderful when paired with green apples!  Stuffed salmon is perfect for a Seder dinner first course. Please ask your fishmonger to bone the fish thoroughly, as bones will be very hard to spot in a stuffed fish.

Will this work with other fish?

Yes, it will work beautifully. You can use any nice size whole fish, butterflied and thoroughly boned: Trout is great, branzino, snapper etc. In that case you might work with 6-8 fish. Follow the recipe exactly, but reduce the cooking time by about 10 minutes. This is especially wonderful when you decide to serve it as main course: 1 stuffed fish per person.

Ingredients

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

Stuffing:

Cooking liquid:

  • 1 cup water
  • 1/4 cup olive oil
  • 1/4 teaspoon ground cloves
  • 2 medium size onions, finely sliced
  • 2 lemons, unpeeled, finely sliced

Instructions

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. Slice thin through the whole fish. Makes up to 16 first-course servings

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