Smoked Okra and Salmon Salad

by | Salads and Veggies

Freshly smoked and charred okra with smoked salmon over a salad bed of beet greens and fresh oregano. 

Smoked okra and salmon salad
Smoked Okra and Salmon Salad

Okra

What a fun and delicious vegetable to grow in your summertime garden! Did you know Okra can be eaten raw? 

Okra has often been compared to the delicate flavor of asparagus. Nutritional properties of okra, though, far exceed our well known asparagus! 

While okra is most known as an ingredient in gumbo, probably because it contributes to thickening the broth, the flavor, in my opinion, gets lost. So, maybe it’s time to rediscover okra!

Okra Plant
Okra Plant

This gently charred okra salad is sure to become a summertime favorite, especially when paired with a favorite smoked fish. 

Smoked Okra

Using a grill or a hibachi will get the smoke and char on the okra. Stovetop griddles or a grate over  the burner fire, will get the char. 

Fresh sprigs of oregano added to the fire, or placed on a stovetop grate, then placing the okra on top will impart the fresh oregano flavor into the okra while it softens in the heat. 

Smoked Charred Okra
Smoked Charred Okra

Smoked Salmon and Okra Salad

Smoked salmon, or any favorite smoked fish, pairs beautifully with the lightly cooked okra. 

Texture and flavors of the two together, make for an inviting summer salad. The use of fresh herbs and greens, especially from a garden or farmers market, will make for a very proud salad!

Growing your own herbs, even if only in pots on a deck, or supporting a local farmers market are what will bring extra pride to this salad. 

easy homegrown oregano
Easy Homegrown Oregano

How To Make Smoked Okra and Salmon Salad

  • First you will want to wash the beet greens and oregano and set aside. 
  • Second, lengthwise, cuts in the way of a long sliver from the topside of each okra, exposing the seeds, readies the okra. 
  • Next, prepare a hibachi, grill or a grate over the fire of a stovetop burner. Place the oregano and okra on top to smoke, char or simply lightly cook the okra, imparting flavors from the fresh herbs. 
  • Last, twist each long slice of smoked salmon into a long cylinder. On a serving plate, lay the beet greens, with fresh oregano leaves, top with one long, twisted smoked salmon and one roasted okra. Drizzle the lime and olive oil dressing and finish with coarse salt.
Charred or Smoked Veggies
Charred or Smoked Veggies

Equipment Needed

  • Grill, hibachi or a grate (the kind you might cool cookies on), over a stovetop fire
  • Cutting board
  • Chopping knife
  • Measuring spoons
  • Small bowl
  • Small whisk or fork
Smoked Okra and Salmon Salad Ingredients

Ingredients Needed

  • Okra
  • Smoked salmon
  • Beet greens
  • Fresh oregano
  • Lime
  • Olive oil
  • Garlic
  • Coarse salt

Smoked Okra and Salmon Salad

Recipe by Robin DaumitCourse: Salads and VeggiesCuisine: NouvelleDifficulty: Easy
Servings

4

servings

Freshly smoked and charred okra with smoked salmon over a salad bed of beet greens and fresh oregano. 

Ingredients

  • Okra – 4

  • Pepper smoked salmon – 4 slices

  • Beet greens – 8 small or 4 medium

  • Fresh oregano – 4 small stalks

  • Lime juice and zest – 1 lime

  • Olive oil – 1 tbsp

  • Garlic – 1 clove

  • Coarse salt – to taste

Directions

  • Whisk the olive oil, lime juice with zest and crushed garlic, in a small cup and set aside.
  • Wash the beet greens and oregano and set aside.
  • Lengthwise, cut a long sliver from the topside of each okra, exposing the seeds. Place on a hibachi, grill or on a stovetop griddle and roast quickly while turning. Remove.
  • Twist each long slice of smoked salmon into a long cylinder.
  • On each serving plate, lay the beet greens, with fresh oregano leaves. On top of the greens, place one long, twisted smoked salmon and one roasted okra. Whisk again, the olive oil mixture and drizzle across each prepared salad. Sprinkle coarse salt and serve.

Recipe Video

Notes

  • Okra can be eaten raw so there is no need to char them for long, simply to impart the smoke flavor. 
  • Beet greens are often purchased with beetroots. Simply cut the tops, pick the most delicate, wash and use these in this salad for a lovely crisp flavor and texture. 
  • If using a hibachi or grill, place some fresh oregano leaves on top the fire before adding the okra. It will impart more herb flavor to the okra. 
Smoked Okra and Salmon Salad
Smoked Okra and Salmon Salad
 

My Muffin Madness

 

In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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