Salmon salad with edamame miso dress­ing

Australian Women’s Weekly NZ - - TEST KITCHEN -


1 medium (400g) orange ku­mara, sliced thinly

1 medium (400g) red ku­mara, sliced thinly

1 ta­ble­spoon ex­tra vir­gin olive oil

400g piece skin­less bone­less salmon

1 sheet toasted seaweed (nori), sliced thinly

1 ta­ble­spoon se­same seeds

1 tea­spoon se­same oil

150g snow peas, trimmed, sliced

1/3 cup (80g) frozen shelled edamame (soy­beans), blanched, drained

EDAMAME MISO DRESS­ING 2/3 cup (160g) frozen shelled edamame (soy­beans), blanched, drained

1/3 cup (95g) ke­fir or Greek-style yo­ghurt

1 spring onion, trimmed, chopped, green tops re­served and shred­ded

11/2 ta­ble­spoons ap­ple cider vine­gar

1 ta­ble­spoon 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 ku­mara and half the oil in a large bowl and toss to coat. Spread, in a sin­gle layer, on lined tray. Sea­son; roast ku­mara for 25 min­utes or un­til ten­der and browned lightly.

3 Brush salmon with re­main­ing oil; place on tray with ku­mara. Sea­son; roast for 8 min­utes or un­til the salmon is just cooked through. 4 EDAMAME MISO DRESS­ING Blend in­gre­di­ents in a blender or food pro­ces­sor un­til smooth; sea­son. (Makes 1 cup.)

5 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.

6 Place ku­mara and snow peas on a plat­ter. Spoon over Edamame Miso Dress­ing; flake over salmon. Scat­ter with edamame, shred­ded spring onion tops re­served from the dress­ing and seaweed mix­ture; serve. Not suit­able to freeze or mi­crowave.

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