Sweet N Sour Salmon Nuggets Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
418 gm: canned pink alaska salmon,
175 ml: sherry,
2 teaspoon: soy sauce,
100 gm: fresh white breadcrumbs,
2 teaspoon: finely chopped root ginger (fresh),
1 small: onion, finely chopped
1: egg, beaten
300 ml: apple juice,
227 gm: canned pineapple pieces (in natural, juice)
1/2: red pepper, de-seeded -and cut into s
6: spring onions, trimmed and cut into 5cm
2 tablespoon: honey,
3 tablespoon: 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
Yield: 4 servings
Source from luhu.jp
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
Yield: 4 servings
Source from luhu.jp