Sweet 'n' sour salmon nuggets

4 Servings

Ingredients

Quantity Ingredient
418 grams Canned pink Alaska salmon
175 millilitres Sherry
2 teaspoons Soy sauce
100 grams Fresh white breadcrumbs
2 teaspoons Finely chopped root ginger (fresh)
1 small Onion; finely chopped
1 Egg; beaten
300 millilitres Apple juice
227 grams Canned pineapple pieces (in natural juice)
½ Red pepper; de-seeded and cut into strips
6 Spring onions; trimmed and cut into 5cm / 2in lengths and then into thin strips, lengthways
2 tablespoons Honey
3 tablespoons Vinegar
1 tablespoon Tomato puree
1 tablespoon Cornflower

Directions

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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