Chef Lazarus Lynch | Pan-Seared Salmon

We’re celebrating Black History Month with “Son of a Southern Chef” author Lazarus Lynch’s delicious pan-seared salmon and fried okra!

Oven-Fried Okra and Smoked Paprika Dip

Serves 4 to 6

Prep Time 10 minutes Total Time 20 minutes

 Ingredients

¾ pounds fresh whole okra, sliced into 1/2-inch rounds

1 cup crushed pork rinds (or almond flour for a vegetarian option)

1/4 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional)

1 large egg

Olive oil cooking spray

 Instructions

1. In a shallow bowl, mix crushed pork rinds, Parmesan cheese, garlic powder, onion

powder, smoked paprika, and cayenne pepper.

1. Beat the egg in a large bowl. Dip okra slices in beaten egg, then coat with the pork rind

mixture.

2. Arrange coated okra on the prepared air fryer baking sheet. Pour any excess coating

mixture on top. Spray with olive oil cooking spray to well coat the okra.

3. Set the air fryer at 400ºF and bake for 10 minutes, until golden brown and crispy.

Smoky Paprika Dip

 Ingredients

1 cup plain Greek yogurt

1 tablespoon smoked paprika

1 clove garlic, minced

1 tablespoon lemon juice

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

 Instructions

1. In a small bowl, mix all ingredients until well combined.
2. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
3. Serve the crispy oven-fried okra with the smoky paprika dip for a delicious,

diabetic-friendly soul food-inspired snack or side dish.

Pan-Seared Salmon with Whiskey Honey Glaze

Serves 4

Prep Time 5 minutes Total Time 25 minutes

Ingredients

One (8- to 10-ounce) skin-on salmon fillet, cut into 4 equal pieces

Kosher salt and freshly ground black pepper

2 teaspoons canola oil

¼ cup whiskey

2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon fresh lime juice

2 or 3 fresh thyme sprigs

Instructions

1. Season the salmon with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat until smoking, 3 to 4 minutes. Add

the salmon pieces, skin-side down, and reduce the heat to medium. Gently but firmly

press down the salmon with a fish spatula to ensure the skin has full contact with the

heat and skin doesn’t curl. Cook the salmon until very crisp 5 to 6 minutes on the skin

side. Flip the salmon and cook for 3 minutes more, then transfer to a plate. Remove the

skillet from the heat, carefully drain the fat, and wipe the skillet clean with a paper towel.

3. In a small bowl, whisk together the whiskey, honey, soy sauce, and lime juice.
4. Return the skillet to the stove and pour in the whiskey glaze. Bring the sauce to a steady

boil over medium-high heat, about 3 minutes. Add the thyme and cook until the sauce

thickens and coats the back of a spoon, about 1 minute more. For a loosen sauce, stir in

1 tablespoon water before removing the sauce from the heat. Discard the thyme sprigs

and pour the glaze over the salmon.

5. Serve right away.

Blackberry Ginger Mule Mocktail

Serves 2

Prep Time 3 minutes

Total Time 5 minutes

Ingredients

1 cup fresh blackberries

2 tablespoons fresh lime juice

1 tablespoon grated fresh ginger

4-5 fresh mint leaves

1 cup sugar-free ginger beer

Ice cubes

Lime wedges and mint sprigs for garnish

Instructions

1. In a cocktail shaker, muddle the blackberries, lime juice, grated ginger, and mint leaves

until the blackberries are crushed and release their juices.

1. Fill two glasses with ice cubes.
2. Add the ginger beer to the cocktail shaker and stir. Strain the blackberry mixture evenly

into the glasses.

3. Top each glass with more sugar-free ginger beer, about 1/2 cup per glass (optional).
4. Garnish with a lime wedge and a sprig of fresh mint.