Freshly smoked and charred okra with smoked salmon over a salad bed of beet greens and fresh oregano.
Course Salads and Veggies
Cuisine Nouvelle
Keyword Smoked Okra Salmon Salad
Prep Time 30 minutesminutes
Cook Time 5 minutesminutes
Total Time 35 minutesminutes
Servings 2servings
Equipment
Small Hibachi or grill
Ingredients
4Okra
4slicesPepper smoked salmon
1cupBeet greens
4Fresh oregano stalks
1tbspLime juice and zest
1tbspOlive oil
1Garlic clove
Coarse salt - to taste
Instructions
Whisk the olive oil, lime juice with zest and crushed garlic, in a small cup and set aside.
Wash the beet greens and oregano, pat dry 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. No longer than 2-minutes total.
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 two halves of roasted okra. Whisk again, the olive oil mixture and drizzle across each prepared salad. Sprinkle coarse salt and serve.
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.