Smoked Okra and Salmon Salad Recipe
Freshly smoked and lightly charred okra topped with smoked salmon over a bed of beet greens and bright oregano makes an easy garden-to-table recipe you can grow right at home.
Okra
Summer gardens are the perfect place for this cheerful, flavorful vegetable.
Did you know Okra can be eaten raw? Its flavor is often compared to the tender taste of asparagus.
Even better, the nutritional benefits of okra far exceed those of our familiar asparagus!
Okra is best known for its role in Gumbo, likely because it helps thicken the broth and offers a lighter way to make stew without using added thickeners.
So maybe now’s the perfect time to give okra another look!
This delicately charred okra salad is bound to become a summer staple, especially when served with a favorite smoked fish.
Smoked Okra
I prefer using a grill or hibachi to give the okra that smoky flavor and light char.
A stovetop griddle or even a grate over a burner flame works too if you want that same charred edge.
From time to time, I toss fresh oregano sprigs onto the fire, or place them on a stovetop grate, then set the okra on top so it picks up that herb aroma while it softens in the heat.
Smoked Salmon and Okra Salad
In my view, smoked salmon — or really any smoked fish you enjoy — is a perfect match for the gently cooked okra.
That said, you can easily use another protein if you prefer.
I love how the textures and flavors work together to make such a fresh, inviting summer salad.
Fresh greens and herbs — especially when they come straight from the garden or a farmers market — make this salad feel extra special.
Growing your own herbs, even if it’s just a few pots on the deck, or supporting a local farmers market adds a little extra pride to this dish.
How To Make Smoked Okra and Salmon Salad
- First wash the beet greens and oregano, then set them aside.
- Second, slice each okra pod lengthwise with one long cut from the top side to expose the seeds and prepare it for cooking.
- Next, heat a hibachi, grill, or grate over a stovetop burner. Place the oregano and okra on top to smoke and char, or simply cook them lightly while the herb flavor infuses the okra.
- Last, twist each strip of smoked salmon into a long cylinder. Arrange the beet greens and fresh oregano leaves on a serving plate, then top with one twisted piece of smoked salmon and one roasted okra. Drizzle with the lime and olive oil dressing, then finish with coarse salt.
Salads To Love
We usually think of salads as a summer dish, mainly because gardens and farmers markets are overflowing with fresh produce, but they’re wonderful all year long.
With a son in California, a daughter in Palm Beach, and years I spent living in Brazil, I can tell you salads are loved everywhere!
That’s why I wanted to share a few of my favorite salads with you.
Equipment Needed
- Grill, or Indoor Japanese Hibachi (the one I love is linked below)
- Cutting board
- Chopping knife
- Measuring spoons
- Small bowl
- Small whisk or fork
Ingredients Needed
- 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 Garlic clove
- Coarse salt – to taste
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Whisk the olive oil, lime juice with zest and crushed garlic, in a small cup and set aside.
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Wash the beet greens and oregano, pat dry and set aside.
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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.
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Twist each long slice of smoked salmon into a long cylinder.
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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.
- 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.
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