Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Onions, finely diced
1/4 c Red bell peppers, finely
-diced (optional)
2 ts . vegetable oil
1 cn (8 oz's.) crushed
-pineapple
1 cn (6 oz's.) unsweetened
-pineapple juice
2 ts . Light soy sauce
2 ts . distilled white vinegar
1 1/2 ts . sugar
1 1/2 ts . cornstarch
1/2 ts Ground ginger
4 (4-6 oz's. each) Alaska
-salmon steaks, thawed if
-necessary
-Salt and pepper
Judging when seafood is cooked just right is easier
than most people think. As fish cooks, it turns from
translucent to opaque. Don't be afraid to check by
inserting a thin knife into the center or thickest
part just before you think it is It is important to
remove it from heat just before it is done because
fish continues to cook off the heat. A general
guideline to follow is cook at 400! or broil for 10
minutes per inch of thickness, measuring the fish at
the thickest part.
Saut onions and peppers in oil in a medium skillet
over medium-high heat for 2-3 minutes or until
softened. Whisk together remaining . ingredients
except salmon, salt and pepper. Pour into d skillet
with onion-pep- per mixture and bring to a boil,
stirring occasionally. Remove from heat and keep warm.
Cut center bones and skin from salmon steaks and cut
into 1-inch chunks. Season with salt and pepper. Place
on a greased baking sheet and broil for 3-5 minutes or
until fish just flakes when tested with a for k. Serve
salmon nuggets with a bowl of sweet and sour sauce for
dipping. Makes 4-6 servings.
ADULT VARIATION: Leave salmon steaks whole. Place on a
greased baking sheet and broil for 10 minutes per inch
of thickness or until fish just flakes when tested
with a fork. Spoon sweet and sour sauce over the steak
just before From the files of Al Rice, North Pole
Alaska. Feb 1994
