Sweet 'n' Sour Salmon Nuggets

Recipe Ingredients

418		Canned pink Alaska salmon
175		Sherry
2 teaspoons	10ml	Soy sauce
100		Fresh white breadcrumbs
2 teaspoons	10ml	Finely chopped root ginger - (fresh)
1 teaspoon	5ml	Onion - finely chopped (small)
1		Egg - beaten
300		Apple juice
227		Canned pineapple pieces - (in natural juice)
1/2		Red pepper - de-seeded
		Cut into strips
6		Spring onions - trimmed and
		Into 5cm / 2in lengths - and then into thin s
2 tablespoons	30ml	Honey
3 tablespoons	45ml	Vinegar
1 tablespoon	15ml	Tomato puree
1 tablespoon	15ml	Cornflower

Recipe 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.

Source:
George Gilder

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