Dinner ideas

Ocean trout salad with edamame miso dressing

Orange and purple sweet potato lend their vibrant colour to this ocean trout salad.
Ocean trout salad with edamame miso dressingJames Moffat


Edamame miso dressing


1.Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
2.Place sweet potato and half the oil in a large bowl and toss to coat. Spread, in a single layer, on lined tray. Season; roast sweet potato for 25 minutes or until tender and browned lightly.
3.Brush trout with remaining oil; place on tray with sweet potato. Season; roast for 8 minutes or until trout is just cooked through.
4.Increase oven temperature to 220°C (200°C fan-forced). Combine seaweed, sesame seeds and sesame oil on a small oven tray; mix well, then spread evenly over tray. Roast for 3 minutes or until dry and crisp. Cool; crumble coarsely.
5.Place sweet potato and snow peas on a platter. Spoon over Edamame Miso Dressing; flake over trout. Scatter with edamame, shredded green onion tops reserved from the dressing and seaweed mixture; serve.

Edamame miso dressing

6.Blend ingredients in a blender or food processor until smooth; season. (Makes 1 cup.)

Not suitable to freeze or microwave.


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