Quinoa stuffed salmon trout

Serves 6

4 sides salmon trout, skin on
Olive oil
Salt
Lemon wedges, to serve

FOR THE STUFFING
1/3 cup quinoa, rinsed
2 tbsp olive oil
1 small red onion, chopped
150g bacon, chopped
70g pecan nuts, toasted and chopped
1 egg, beaten
10g lemon thyme, leaves picked
Grated zest of ½ a lemon
Sea salt and black pepper

1. 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.
2. 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.
3. 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.