| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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