A little Exotic: Salmon on spiced leaves

Prep Time 10 mins Cook Time 30 mins 

Total Time: 40 mins 

Autumn, Spring or Summer all you have to do is call I’ll be there yes I will – hey don’t blame me for being a bit cheesy. So for this reciepe you need cabbage leaves which are not a seasonal vegatable; you can usually get them all year round. The reason this is an Exotic receipe is you will also need salmon and okra.



  • 2 Salmon steaks
  • 200 g Cabbage leaves
  • 100 g Okra
  • 2 plum tomatoes


  • 2 tsp Piri Piri Sauce
  • ¼ tsp Sea salt
  • ¼ tsp Black pepper
  • ¼ tsp All purpose seasoning
  • ¼ tsp Parsley
  • 1 ¼ tsp Carotino mild & light cooking oil


  1. Gather all the ingredients. 

Make Fillings

  • For the cabbage leaves grab your chopping board and knife. Cut the leaves until they are finely stredded add into a bowl. Sprinkle on the leaves, following seasoning and either mix with fingers or spoon. Seasoning for leaves: salt, pepper.
  • Place your cabbage leaves in the oven on the lowest tray we want them to crisp up.
  • For the Salmon take your over tray; cover in foil and place your salmon steaks in the centre. Smother your steaks in the following seasoning: All purpose season, parsley, cooking oil, salt and pepper. Place in the over on gas max 8 for 15 mins
  • Grab a bowl and prepare your okra. You will need to dice it into small cubes if it is not already prepared. Add the following seasoning to give it that rich taste; piri piri sauce, black pepper, salt and all purpose seasoning. Once mixed well, leave to the side, we will add this to a small frying pan once the salmon is coming up to 15 min in the over
  • At this point check on your cabbage leaves if they are nice and crispy take them out and leave to rest.
  • Check on your salmon, now that it’s been 15 mins you may want to turn it over and give it another 10 mins.
  • At this point we add the okra to the pan – let it simmer for 5 mins to cook; it doesn’t need that much time to cook.
  • Whilst the Okra is bubbling we take the salmon out and place on the side with your cabbage leave.

Plating up

  • First layer your crispy cabbage leave this will give your meal a nice bite once your slice through the salmon.
  • On the side of your place place your spicy okra.
  • Then on a chopping board cut your plum tomatoe into small diced peaces and display for colour and give a tarte sour touch your meal. This is also helpful if you aren’t in favour of spice a most refreshing bite in the meal.

See full video on Instagram @kanndissriley

Recipe by Kanndiss Riley of Riley’s Cuisine Magagaine. KRSPCE. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

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