Sweet n Sour Salmon Nuggets

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Sweet n Sour Salmon Nuggets Ingredients

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

Instructions for Sweet n Sour Salmon Nuggets

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: FishCuisine: Uncategorized

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