Crisp, golden salmon nuggets meet a glossy, tangy glaze in this quick weeknight favorite. Made with canned salmon for convenience, these bites are packed with flavor from fresh ginger, sherry, and a homemade sweet-and-sour sauce. The breadcrumbs add a delightful crunch without deep frying, making them a lighter yet satisfying option. Perfect for serving with rice or steamed vegetables, this dish brings restaurant-quality taste to your table with minimal effort. It’s an easy, family-friendly meal thatâÂÂs ready in under an hour.
Sweet ‘N Sour Salmon Nuggets
Description
Crisp, golden salmon nuggets meet a glossy, tangy glaze in this quick weeknight favorite. Made with canned salmon for convenience, these bites are packed with flavor from fresh ginger, sherry, and a homemade sweet-and-sour sauce. The breadcrumbs add a delightful crunch without deep frying, making them a lighter yet satisfying option. Perfect for serving with rice or steamed vegetables, this dish brings restaurant-quality taste to your table with minimal effort. It&# 226;ÂÂs an easy, family-friendly meal thatâÂÂs ready in under an hour.Ingredients
Directions
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Preheat the oven to 200ðC (400ðF). Line a baking sheet with parchment paper.
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Drain the canned salmon thoroughly in a sieve. Flake the salmon into a large mixing bowl, breaking up any large chunks.
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Add the finely chopped onion, beaten egg, soy sauce, and chopped ginger to the salmon. Mix gently until well combined.
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Stir in the breadcrumbs until the mixture holds together. If it is too dry, add a splash more egg; if too wet, add a few more breadcrumbs.
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Shape the mixture into bite-sized nuggets, approximately 2-3 cm in diameter. Place them on the prepared baking sheet, leaving space between each.
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Bake for 15-20 minutes, turning halfway through, until the nuggets are golden brown and crispy on the outside.
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While the nuggets bake, prepare the sweet and sour sauce. In a small saucepan, combine the apple juice and sherry. Bring to a simmer over medium heat.
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Reduce heat and let the sauce simmer for 5-7 minutes until it reduces by half and becomes slightly syrupy.
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Remove the sauce from heat and stir in the soy sauce if not already added to the mixture. Taste and adjust sweetness or tanginess if desired.
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Once the nuggets are baked, arrange them on a serving platter. Drizzle generously with the warm sweet and sour sauce.
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Serve immediately while hot and crispy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 312.4kcal
- % Daily Value *
- Total Fat 14.5g23%
- Saturated Fat 3.4g17%
- Cholesterol 57.5mg20%
- Sodium 358.3mg15%
- Total Carbohydrate 19.1g7%
- Dietary Fiber 1.8g8%
- Sugars 0.1g
- Protein 24.1g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a gluten-free version, substitute the breadcrumbs with gluten-free panko or crushed rice cereal.
To make the sauce sweeter, add a tablespoon of honey or sugar. For more tang, add a splash of rice vinegar or lemon juice.
Leftover nuggets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
If you prefer a deeper flavor, you can use dry sherry instead of cooking sherry. Avoid using cooking sherry with added salt if you are watching sodium intake.
These nuggets pair well with steamed broccoli, jasmine rice, or a fresh Asian slaw.
