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 format courtesy of Karen Mintzias