Sweet 'n' sour salmon nuggets

Yield: 4 Servings

Ingredients:

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

Instructions:

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