• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Sweet 'n' Sour Salmon Nuggets

  • Recipe Submitted by on

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


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

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