Title: Sweet 'n' Sour Salmon Nuggets
Categories: Entree Fish Microwave Fruit Salmon
Yield: 4 Servings

418	g	Canned pink Alaska salmon
175	ml	Sherry
2	ts	Soy sauce
100	g	Fresh white breadcrumbs
2	ts	Finely chopped root ginger (fresh)
1	sm	Onion; finely chopped
1		Egg; beaten
300	ml	Apple juice
227	g	Canned pineapple pieces (in natural juice)
1/2		Red pepper; de-seeded -and cut into strips
6		Spring onions; trimmed and cut into 5cm / 2in lengths and th
2	tb	Honey
3	tb	Vinegar
1	tb	Tomato puree
1	tb	Cornflower

Drain the can of salmon. Put the juice into a shallow microwave proof dish with the sherry. Heat on HIGH POWER for 2 minutes.

Put salmon, breadcrumbs, 1 teaspoon of ginger, onion and egg into a bowl. Mash well until blended. Divide into two batches.

Using lightly floured hands and a soup spoon, mould rough balls of the first batch of salmon mixture and drop them into the hot stock and sherry. Cook uncovered on HIGH POWER for 2 minutes. Turn nuggets over and return to oven. Cook on HIGH POWER for a further 2 minutes. Put cooked nuggets onto a plate. Set aside. Cook the second batch in the same way using the same stock. Also set aside. Strain the cooking liquid through a sieve into a large jug. Add remaining ginger, apple juice, pineapple in its juice, pepper, onions, honey, vinegar, tomato puree and cornflower, mix well. Cook sauce on HIGH POWER for 1 minute, stir and cook for a further 1 minute or until the sauce has thickened.

Re-heat nuggets for 2 minutes on HIGH POWER. Serve with rice or noodles and sweet 'n' sour sauce.

Serves 4. Approx. 435 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

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