Ocean trout salad with edamame miso dressing
Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
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.
Brush trout with remaining oil; place on tray with sweet potato. Season; roast for 8 minutes or until trout is just cooked through.
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.
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.