Ocean Trout Salad with Edamame Miso Dressing

Name: Ocean Trout Salad with Edamame Miso Dressing
Total time: 45 min
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 tablespoon white (shiro) miso paste; 2 teaspoons honey; 2 teaspoons finely grated fresh ginger

www.womensweeklyfood.com.au

Orange and purple sweet potato lend their vibrant colour to this ocean trout salad. The edamame miso dressing is full of flavour and good for the gut.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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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 tablespoon white (shiro) miso paste
2 teaspoons honey
2 teaspoons finely grated fresh ginger