Smoked Okra and Salmon Salad Recipe
Recently smoked and grilled okra with smoked salmon atop a bed of beet greens and fresh oregano, an easily homegrown garden-to-table recipe.
Okra
What an enjoyable and tasty vegetable to cultivate in your summer garden!
Did you realize Okra can be consumed raw? Okra is often likened to the subtle taste of asparagus.
The nutritional benefits of okra, however, significantly surpass those of our well-known asparagus!
Though okra is primarily recognized as a component in Gumbo, likely because it aids in thickening the broth, this ingredient offers a healthier way to create a stew without thickeners.
So, perhaps it’s the moment to rediscover okra!
This delicately grilled okra salad is bound to turn into a summer favorite, especially when paired with a beloved smoked fish.
Smoked Okra
I prefer using a grill or hibachi to achieve the smokiness and char on the okra.
You can also utilize a stovetop griddle or a grate over the flame to achieve the char.
At times I add fresh sprigs of oregano to the flames or place them on a stovetop grate, then laying the okra on top allows the fresh oregano essence to blend with the okra as it softens in the heat.
Smoked Salmon and Okra Salad
In my view, smoked salmon, or any preferred smoked fish, complements beautifully with the gently cooked okra.
Nonetheless, you can substitute it with other proteins you fancy.
I appreciate the texture and flavors of the combination, creating an enticing summer salad.
Utilizing fresh herbs and greens, particularly from a garden or farmers market, will result in a truly impressive salad!
Growing your own herbs, even if merely in pots on a patio, or supporting a local farmers market will add extra pride to this salad.
How To Prepare Smoked Okra and Salmon Salad
- Firstly, you will need to wash the beet greens and oregano, then set them aside.
- Secondly, slice lengthwise, making a long slit from the topside of each okra to expose the seeds, preparing the okra.
- Next, ready a hibachi, grill or a grate over the flame of a stovetop burner. Arrange the oregano and okra on top to smoke, char, or simply lightly cook the okra, infusing flavors from the fresh herbs.
- Lastly, twist each long piece of smoked salmon into a long cylinder. On a serving dish, arrange the beet greens, with fresh oregano leaves, topping with one long, twisted smoked salmon and one grilled okra. Drizzle the lime and olive oil dressing and finish with coarse salt.
Salads To Cherish
Though we frequently envision salads as a summer dish, particularly due to home gardens and farmers…
Markets offer plenty for salads; they’re fantastic throughout the year.
With a son residing in California, a daughter in Palm Beach, and my own experience living in Brazil for several years, salads are cherished everywhere!
For this cause, I felt compelled to share various salads that I adore.
Required Equipment
- Grill, or Indoor Japanese Hibachi (the one I cherish is linked below)
- Chopping board
- Cutting knife
- Measuring spoons
- Small bowl
- Small whisk or fork
Necessary Ingredients
- Okra
- Smoked salmon
- Beet greens
- Fresh oregano
- Lime
- Olive oil, garlic infused
- Garlic
- Coarse salt
- 4 Okra
- 4 slices Pepper smoked salmon
- 1 cup Beet greens
- 4 Fresh oregano stalks
- 1 tbsp Lime juice and zest
- 1 tbsp Olive oil
- 1 Clove of garlic
- Coarse salt – to taste
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Combine the olive oil, lime juice with zest, and crushed garlic in a small bowl and set aside.
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Rinse the beet greens and oregano, gently dry them, and set aside.
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Lengthwise, slice a thin strip from the upper side of each okra, exposing the seeds. Position them on a hibachi, grill, or a stovetop griddle, and roast quickly while turning. Remove. Limit to 2 minutes total.
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Wrap each long piece of smoked salmon into a long cylindrical shape.
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On each serving dish, arrange the beet greens along with fresh oregano leaves. On top of the greens, position one twisted piece of smoked salmon and two halves of roasted okra. Mix the olive oil blend again and drizzle it over each assembled salad. Sprinkle with coarse salt and serve.
- Okra can be consumed raw, so there’s no need to char them for an extended time, just enough to add a smoky flavor.
- Beet greens are usually bought along with beetroots. Simply trim the tops, select the tender ones, wash them, and incorporate these in the salad for a delightful crisp flavor and texture.
- If using a hibachi or grill, place some fresh oregano leaves on the fire before adding the okra, providing more herb flavor to the vegetable.
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