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4<br />
SYLVIE’S RECIPE<br />
OF THE MONTH<br />
For your health, get active!<br />
Sylvie’s Cornmeal-crusted Salmon <strong>Burgers</strong><br />
Prep Time: 15 minCook Time: 8 minMakes: 4 servings<br />
2 — 7.5 oz (213 g) cans salmon<br />
2 green onions, chopped<br />
1 cup (250 ml) soft breadcrumbs<br />
¼ cup (60 ml) milk<br />
2 eggs, lightly beaten<br />
1 Tbsp (15 ml) <strong>Epicure</strong>'s Roasted Red Pepper Dip Mix<br />
1 tsp (5 ml) <strong>Epicure</strong>’s Seasoning for <strong>Burgers</strong><br />
1 cup (250 ml) cornmeal<br />
1 Tbsp (15 ml) vegetable oil<br />
1. Drain cans of salmon, reserving approximately 2 Tbsp (30 ml)<br />
liquid. Flake salmon into a large bowl. Add reserved liquid and<br />
remaining ingredients, except cornmeal and oil.<br />
2. Gently mix, then form into patties. Coat patties with cornmeal.<br />
3. Heat <strong>Epicure</strong>’s large Eclipse ® Coated Professional Frying Pan or<br />
<strong>Epicure</strong>’s Eclipse ® Coated Grill Pan to medium. Add oil and panfry<br />
patties for approximately 4 minutes per side, until crisp and<br />
brown on the outside and warmed through.<br />
Per serving: Calories 320, Fat 18 g (Saturated 4 g, Trans 0 g), Cholesterol 135 mg, Sodium 280 mg,<br />
Carbohydrate 14 g (Fibre 1 g, Sugars 2 g), Protein 24 g<br />
5 WAYS WITH<br />
<strong>Epicure</strong>’s Seasoning for <strong>Burgers</strong><br />
Not just for burgers!<br />
A few pinches of this<br />
fragrant herb and<br />
spice blend livens<br />
up any dish.<br />
Maximize avour without the added<br />
sodium! Our blend has 3 times less<br />
sodium than leading store brands. *<br />
BURGER FRITTATA: Season ¼ lb (112 g) ground<br />
beef or chicken with pinches of Seasoning for<br />
<strong>Burgers</strong> and pan-fry until cooked through. Pour in<br />
6 beaten eggs and a handful of chopped sweet<br />
peppers. Bake in preheated 350° F (175° C) oven for<br />
10–15 minutes, until cooked through.<br />
2 1<br />
GRILLED CHICKEN SANDWICH: Season skinless,<br />
boneless chicken breasts with generous pinches<br />
of Seasoning for <strong>Burgers</strong>. Grill over medium-high<br />
heat for 4–6 minutes per side. Tuck into buns and<br />
top with shredded lettuce and your favourite<br />
prepared <strong>Epicure</strong>'s Dip.<br />
3<br />
4<br />
5<br />
GRILLED PORTOBELLO MUSHROOMS: Choose<br />
large caps and discard stems. Brush both sides<br />
with olive oil, sprinkle gill sides with Seasoning<br />
for <strong>Burgers</strong>, then fill with grated cheese. Grill over<br />
medium heat until soft and cheese is melted.<br />
BURGER SAUCE TOPPER: Stir spoonfuls of<br />
mayonnaise with grainy Dijon mustard,<br />
dashes of hot sauce and 1–2 tsp (5–10 ml)<br />
Seasoning for <strong>Burgers</strong>.<br />
TOMATO BURGER SAUCE: Season your favourite<br />
prepared <strong>Epicure</strong>'s pasta sauce with pinches of<br />
Seasoning for <strong>Burgers</strong>. Dish up with spaghetti<br />
and meatballs, or use to sauce grilled beef<br />
or chicken.<br />
* Based on major store-brand seasoning.<br />
For your health, enjoy everything in moderation! 5
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