Name: Ocean trout salad with edamame miso dressing
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium (400g) orange sweet potato, sliced thinly; 1 medium (400g) purple sweet potato, sliced thinly; 1 tablespoon extra virgin olive oil; 400 g piece skinless boneless ocean trout; 1 sheet toasted seaweed (nori), sliced thinly; 1 tablespoon sesame seeds; 1 tablespoon sesame oil; 150 g snow peas, trimmed, sliced; Edamame miso dressing; ⅔ cup (80g) frozen shelled edamame (soybeans), blanched, drained; ⅓ cup (95g) kefir or Greek-style yoghurt; 1 green onion (green shallot), trimmed, chopped, green tops reserved and shredded; 1½ tablespoons apple cider vinegar; 1 tablespoons white (shiro) miso paste; 2 teaspoons honey; 2 teaspoons finely grated fresh ginger

Ocean trout salad with edamame miso dressing

Orange and purple sweet potato lend their vibrant colour to this ocean trout salad.

Serves 4

Prep

10M

Cook

35M

Total

45M

Ingredients

1 medium (400g) orange sweet potato, sliced thinly

1 medium (400g) purple sweet potato, sliced thinly

1 tablespoon extra virgin olive oil

400 g piece skinless boneless ocean trout

1 sheet toasted seaweed (nori), sliced thinly

1 tablespoon sesame seeds

1 tablespoon sesame oil

150 g snow peas, trimmed, sliced

Edamame miso dressing

⅔ cup (80g) frozen shelled edamame (soybeans), blanched, drained

⅓ cup (95g) kefir or Greek-style yoghurt

1 green onion (green shallot), trimmed, chopped, green tops reserved and shredded

1½ tablespoons apple cider vinegar

1 tablespoons white (shiro) miso paste

2 teaspoons honey

2 teaspoons finely grated fresh ginger

Method

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.
Note

Women's Weekly Food

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Styling by Olivia Blackmore