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Salmon trout stuffed with quinoa

Recipe from: 05 August 2015
recipe, fish, bake

Ingredients 14
Servings 6
Time 00:10


  • 4
    sides salmon trout, skin on
  • Olive oil
  • Salt
  • Lemon wedges, to serve
  • 1/3
    quinoa, rinsed
  • 2
    olive oil
  • 1
    small red onion, chopped
  • 150
    bacon, chopped
  • 70
    pecan nuts, toasted and chopped
  • 1
    egg, beaten
  • 10
    lemon thyme, leaves picked
  • grated zest of ½ a lemon
  • sea salt and black pepper


Preheat oven to 180°C.

Place the quinoa in a small pot, add 2/ 3 cup water and simmer for 20 minutes. Remove and set aside to cool. Heat a little olive oil in a non-stick pan, add red onion and bacon and sauté until crispy and golden.

In a bowl mix together the pecan nuts, olive oil, red onion, bacon, quinoa, egg, lemon thyme and grated lemon zest. Season well. Spoon the stuffing mixture onto two of the salmon trout sides, top each with a second side. Tie with string to secure. Brush with olive oil and sprinkle with salt.

Place on a lined baking tray and bake for 15–20 minutes or until cooked through and golden. Remove and serve warm with lemon wedges.

Words and image:
Fairlady magazine

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Read more on: recipe  |  fish  |  bake

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