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.

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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

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Styling by Olivia Blackmore

Ingredients

Method

Edamame miso dressing

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