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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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