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