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. And when they are paired as in this stuffed salmon with green apples, then they are wonderful! 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.

Ingredients

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

Stuffing:

• 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

Instructions