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Remove from Griddle and serve or keep warm in low oven while preparing the
remainder of the French Toast. Serve with warm Tart Cherry Maple Syrup.
*Loaf style challah or brioche bread is available in the in-store bakery of most
well-stocked grocery stores or in a bakery. Use a serrated knife to slice the
bread.
Nutritional information per serving:
Calories 408 (31% from fat) • carb. 48mg • pro. 21g • fat 14g • sat. fat 5g •
chol. 332mg • sod. 657mg • calc. 318mg • fiber 0g
Tart Cherry Maple Syrup
Makes 2 cups (500ml)
1-1/2 cups (375ml) real maple syrup
3/4 cup (175ml) dried tart cherries (may substitute dried apples,
blueberries, or cranberries)
Place the maple syrup and dried tart cherries in a 1-1/2 quart (1.4L) saucepan.
Bring to a simmer over medium low heat. Reduce heat to low and keep syrup
warm until ready to serve. Leftover syrup may be placed in a resealable
container and refrigerated to use at another time. Reheat to serve.
Nutritional information per serving (1/4 cup / 50ml):
Calories 177 (0% from fat) • carb 45g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 6mg • calc. 68mg • fiber 0g
Seared Scallops
Makes 4 to 6 servings
2 pounds (908g) large sea scallops (dry preferred)
1-1/2 tablespoons (25ml) extra virgin olive oil
1/2 teaspoon (2ml) kosher salt
1/4 teaspoon (1ml) freshly ground black pepper
1/4 teaspoon (1ml) sweet paprika
lemon wedges
Remove the tough “foot” (muscle) from the side of each scallop – it is slightly
more opaque in appearance and comes off easily. Place the scallops in a
shallow bowl, drizzle with olive oil, and sprinkle with seasonings. Stir gently
to coat evenly.
Preheat the Griddle side to Sear setting. When hot, arrange the scallops
evenly over the Griddle, shaking off excess oil. Cook for 2 to 3 minutes
(depending upon size), turn once and cook until deep golden in colour,
opaque and slightly firm to the touch. Serve hot or chilled.
Nutritional information per serving (based on six servings):
Calories 192 (25% from fat) • carb. 3g • pro. 30g • fat 5g • sat. fat 0g
• chol. 74mg • sod. 462mg • calc. 28mg • fiber 0g
Salmon Burgers
with Lemon Tarragon Sauce
Makes 6 servings
2 ounces (56g) shallots, peeled, finely chopped
1-3/4 pounds (794g) boneless, skinless salmon fillet, chopped into 1/4-inch
(0.63cm) pieces
2 ounces (56g) smoked salmon, finely chopped
1/2 tablespoon (7ml) Dijon-style mustard
1/2 teaspoon (2ml) kosher salt
1/4 teaspoon (1ml) freshly ground black pepper
Lemon Tarragon Sauce
Place the shallots, salmon and smoked salmon in a bowl. Stir in the mustard,
salt and pepper. Divide the mixture into 6 equal portions and shape into 4-inch
(10cm) “burgers”. Chill, if not cooking immediately.
Preheat the Griddle side to Med-High. When the Griddle is hot, arrange the
Salmon Burgers evenly spaced on the Griddle. Cook for 3 (3-1/2 if mixture is
chilled after preparing) minutes per side – do not overcook. Serve on toasted
sourdough rolls or bread, with Lemon Tarragon Sauce.
Nutritional information per serving (one salmon burger):
Calories 235 (44% from fat) • carb. 3g • pro. 29g • fat 11g • sat. fat 2g
• chol. 78mg • sod. 400mg • calc. 40mg • fiber 0g
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