1/4 c Onions, finely diced
1/4 c Red bell peppers, finely
-diced (optional) 2 ts . vegetable oil
1 cn (8 oz’s.) crushed
-pineapple 1 cn (6 oz’s.) unsweetened
-pineapple juice 2 ts . Light soy sauce
2 ts . distilled white vinegar
1 1/2 ts . sugar
1 1/2 ts . cornstarch
1/2 ts Ground ginger
4 (4-6 oz’s. each) Alaska
-salmon steaks, thawed if -necessary -Salt and pepper
Judging when seafood is cooked just right is easier than most people think. As fish cooks, it turns from translucent to opaque. Don’t be afraid to check by inserting a thin knife into the center or thickest part just before you think it is It is important to remove it from heat just before it is done because fish continues to cook off the heat. A general guideline to follow is cook at 400! or broil for 10 minutes per inch of thickness, measuring the fish at the thickest part. Saut onions and peppers in oil in a medium skillet over medium-high heat for 2-3 minutes or until softened. Whisk together remaining . ingredients except salmon, salt and pepper. Pour into d skillet with onion-pep- per mixture and bring to a boil, stirring occasionally. Remove from heat and keep warm. Cut center bones and skin from salmon steaks and cut into 1-inch chunks. Season with salt and pepper. Place on a greased baking sheet and broil for 3-5 minutes or until fish just flakes when tested with a for k. Serve salmon nuggets with a bowl of sweet and sour sauce for dipping. Makes 4-6 servings. ADULT VARIATION: Leave salmon steaks whole. Place on a greased baking sheet and broil for 10 minutes per inch of thickness or until fish just flakes when tested with a fork. Spoon sweet and sour sauce over the steak just before From the files of Al Rice, North Pole Alaska. Feb 1994