Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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