Sweet N Sour Salmon Nuggets Seafood Recipe

Sweet N Sour Salmon Nuggets Seafood Recipe

Ingredients

• 418 g Canned pink 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

Method

1. Drain the can of salmon
2. Put the juice into a shallow microwave proof dish with the sherry
3. Heat on HIGH POWER for 2 minutes
4. Put salmon, breadcrumbs, 1 teaspoon of ginger, onion and egg into a bowl
5. Mash well until blended
6. Divide into two batches
7. 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
8. Cook uncovered on HIGH POWER for 2 minutes
9. Turn nuggets over and return to oven
10. Cook on HIGH POWER for a further 2 minutes
11. Put cooked nuggets onto a plate
12. Set aside
13. Cook the second batch in the same way using the same stock
14. Also set aside
15. Strain the cooking liquid through a sieve into a large jug
16. Add remaining ginger, apple juice, pineapple in its juice, pepper, onions, honey, vinegar, tomato puree and cornflower, mix well
17. Cook sauce on HIGH POWER for 1 minute, stir and cook for a further 1 minute or until the sauce has thickened
18. Re-heat nuggets for 2 minutes on HIGH POWER
19. Serve with rice or noodles and sweet ‘n’ sour sauce
20. Serves 4

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