Ocean trout salad with edamame miso dressing

Orange and purple sweet potato lend their vibrant colour to this ocean trout salad. The edamame miso dressing, ensures its not only full of flavour it's also good for the gut

  • 45 mins cooking
  • Serves 4
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  • 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


  • 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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