Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Fish
Microwave
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 then into thin strips,
-lengthways
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
