Simple Spiced Salmon Kebabs and Okra
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 2
- 350g-400g/12.36oz-14ozs. salmon fillet
- 1 lemon, sliced thinly
- 2 tablespoons ras el hanout
- 1.5 tablespoons olive oil
- 400g/14ozs. okra
- 3 sticks green onion, cut into inch long pieces
- 3 cloves garlic, peeled and smashed
- 2 small or large chillies (depending on how hot you like things, I used 5 small ones because we like it very hot)
- 1 teaspoon ground sumac
- salt to taste
Step 1 - Preheat oven to 180C/380F. Soak bamboo skewers in hot water for 5 minutes (do this while you're slicing up the salmon). Cut the salmon into bite sized pieces. Mix the ras el hanout with the olive oil and toss the pieces of salmon gently coating them. Place on skewer with lemon slices at each end. Roast for 12-15 minutes.
Step 2 - Meanwhile chop off the top of the okra and slice horizontally. On the highest heat, fry the green onion and then add the garlic and chillies. Fry the okra and try not to crowd it so that the okra gets seared well and gets in contact with the hot pan. This is to get rid of the sliminess of the okra. Fry for 8-10 minutes or so until all of the okra is cooked. Sprinkle with sumac and salt to taste. Serve alongside the salmon.