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Sweet 'n' Sour Salmon Nuggets
Sweet 'n' Sour Salmon Nuggets
- Recipe Submitted by ADMIN on 09/26/2007
Category: Microwave, Main Dish, Fish
Ingredients List
- 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
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
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
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