Salmon
200-250g Salmon (I get Ora king salmon from Wavespacific)

White onion sliced
1 lemon
Chili powder (optional)
A little chopped parsley
Salmon marinade – 1 tablespoon each: Ground Turmeric, Ground Cardamom, Ground Cumin, Sweet Paprika.

Chopped salad
Chopped tomatoes
Chopped red onion (rinsed)
Chopped red pepper
Chopped parsley

Tahini dressing
Tahini
Lemon juice
Cold water

For the okra, coat with 1 teaspoon of avocado oil and bake.

For the Cucumber salad simply cut and salt the cucumber. Place in a sieve and keep in the fridge for an hour or so. When ready to eat wipe the moisture from the cucumber and serve.

Instructions
1. Marinade the salmon in the fish mix for at least an hour.
2. Heat up the pan, then put 1/2 teaspoon of ghee. Sear the salmon on both sides until crispy.
3. Remove salmon and wipe excess oil. Then put the white onions in the pan and sauté for a few minutes. Salt the onions and then remove from pan.
4. Turn heat to high and place the salmon back on the pan. Gently break up the salmon and salt it evenly. Sauté for one minute on high heat, careful not to burn.
5. Throw in the cooked onions and chili powder if using. Sauté for a few more seconds and toss in the parsley and squeeze lemon juice to taste.
6. Remove from pan and into your rice bowl.
7. Dollop some yogurt on the side. You can season the yogurt with some sumac for added flavour.
8. Place the okra in the bowl and pour over the tahini.
9. Mix the chopped salad with some salt and lemon juice and serve.
10. Place the cucumber in the bowl.
11. Add some red onion pickles (https://www.foodcraft.hk/products/pickled-red-onions-with-sumac-400g)