By Cheryl Orr

After an overindulgent and very long holiday season where a late Thanksgiving just blended
into December many people are feeling the need to cut back on their food consumption as well as look to healthier options. While I don’t like to make New Year’s resolutions myself, many others do feel it helps them make healthier choices.

Although New Year’s resolutions began with ancient Babylonians and Romans making promises to God to better their behavior in the year to come, it is now primarily a Western Culture with ties to the practice of Lent and self-sacrifice. Today roughly half of the US population claims to make New Year’s resolutions. Improving physical and mental health is at the top of the list of popular resolutions with exercise, and eating and drinking less an emphasis. Not only eating less but eating better seems to be a priority for many.

A healthy food trend that I find is manageable is to substitute complex carbohydrates with
vegetables and proteins. I recently hosted Edenton’s Garden of Eden Club and served fellow
members a Nicoise Salad for lunch. In place of seared tuna which normally accompanies the vegetables for this salad I offered sides of grilled honey lemon chicken and a roasted side of salmon. I had many requests for the recipe.

This week I have included my Nicoise Salad Recipe, along with both recipes for Grilled Honey Lemon Chicken and Roasted Side of Salmon. Cheers to a healthier and happier New Year!

Enjoy!

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!

Roasted Side of Salmon

Serves 8-10
INGREDIENTS 

• 1 skin-on whole side of salmon
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon smoked paprika
• 1 teaspoon brown sugar
• 1 tablespoon lemon zest
• 1 lemon sliced thinly
• 1 teaspoon bourbon
• 3 tablespoons pure maple syrup
• 3 tablespoons Dijon mustard
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Pinch red pepper flakes
• Pinch dry mustard

PREPARATION

1. Line a sheet pan with foil and spray with nonstick spray. Remove any pin bones and trim any really thin areas off of salmon. Lay salmon skin-side down and flesh up on prepared pan.
2. Mix together salt, pepper, smoked paprika, and brown sugar. Season salmon with salt mixture and refrigerate uncovered for 1 hour. Preheat oven to 425 degrees.
3. Meanwhile zest a lemon and add zest to a bowl. Thinly slice the lemon and set aside. To the bowl with the lemon zest add the bourbon, syrup, Dijon, parsley, onion and garlic powders, red pepper flakes, and dry mustard. Stir the paste together and spread evenly onto seasoned and chilled salmon. Lay lemon slices over top of paste-covered salmon.
4. Roast prepared salmon in preheated oven for 20-30 minutes, until an instant-read thermometer inserted into thickest past of salmon reads 130 degree.
5. Remove and rest a few minutes. Gently slide whole salmon onto a serving platter and sprinkle with fresh lemon juice, and fresh herbs.

Salade Niçoise

Serves 6
INGREDIENTS 

• 1/4 cup red-wine vinegar
• 2 1/2 tablespoons minced shallot
• 2 teaspoons Dijon mustard
• 1 large garlic clove minced and mashed to a paste with 1/2 teaspoon salt
• Rounded 1/2 teaspoon anchovy paste
• 1 cup extra-virgin olive oil
• 1 1/2 teaspoons minced fresh thyme
• 1 1/2 tablespoons finely chopped fresh basil
• 3/4 lb. haricots verts trimmed
• 1 1/2 lb. small potatoes
• 1 1/2 lb. (1-inch thick) tuna steaks
• Olive oil for brushing
• 1/4 cup drained bottled capers (1 1/2 oz)
• 3/4 lb. Baby lettuce
• 1 pint cherry or grape tomatoes
• 2/3 cup Niçoise or other small brine-cured black olives
• 4 hard-boiled large eggs quartered
• 3 tablespoons finely chopped fresh parsley and/or basil

PREPARATION

1. Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small
   bowl until combined well, then add oil in a slow stream, whisking until emulsified.
   Whisk in thyme, basil, and salt and pepper to taste.
2. Blanch beans in boiling salted water until crisp-tender, 3 to 4 minutes, then
   immediately transfer with a slotted spoon to a bowl of ice and cold water to stop
   cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20
   minutes, then drain in a colander. Halve potatoes while still warm and toss with 2
   tablespoons dressing in a bowl, then cool.
3. Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack,
   uncovered, turning over once, until browned on outside but still pink in center, 6 to 8
   minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer
   tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
4. Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss
   beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to
   platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste,
   then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and
   pepper to taste, then transfer to platter.
5. Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve
   salad with remaining dressing on the side.

Honey Lemon Chicken

Serves 6
INGREDIENTS 

• 4 boneless, skinless chicken breast halves, sliced into tenders
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground pepper
• ½ cup canola oil
• ¼ cup balsamic vinegar
• ¼ cup honey
• 2 teaspoons finely minced shallots
• 2 teaspoons finely minced garlic
• 1/2 cup lemon juice
• 1 teaspoon grated lemon zest
• 1 tablespoon chopped rosemary
• 1 teaspoon dried thyme
• 1 tablespoon dried parsley

PREPARATION

1. Whisk together marinade. Place chicken in a large Ziplock bag and add enough
   marinade to cover, reserving the rest. Marinate for 1-3 hours, but no longer as citrus will
   break down the meat.
2. Preheat grill to medium heat. Grill chicken pieces slowly until cooked through and to a
   temperature of 165 degrees, occasionally brushing with additional marinade.
   .

---

Cheryl Orr is offering weekly Canapé Club at the Patisserie at Edenton Bay, as well as Supper Club that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners.