Baked Bourbon and Brown Sugar Salmon Nuggets

01Method

1. 1

   Seal the peanuts in a large zip-top bag and crush them into fine crumbs using a rolling pin or meat mallet. Mix in the black pepper and set aside.

2. 2

   In a nonstick saucepan over medium heat, melt the butter. Stir in the brown sugar, bourbon, soy sauce, garlic, and onion powder. Bring the mixture to a boil and cook, stirring occasionally, until it reduces to a syrupy consistency, 20 to 30 minutes. Take off the heat and allow to cool for about 5 minutes until hot but safe to handle.

3. 3

   Slice the thinner sections of the salmon into strips and place them in a small bowl; spoon over a little of the glaze and toss to coat. Cut the thicker portions into bite-sized cubes and add directly to the saucepan, stirring well to coat. Allow everything to rest for about 10 minutes so the flavors can meld.

4. 4

   Heat the oven to 230°C (450°F) and lightly grease a large glass baking dish with cooking spray.

5. 5

   Arrange the salmon strips on one side of the prepared dish and the cubes on the other. Make sure all pieces are well coated with the glaze but not overlapping, then scatter the peanut and pepper crumbs evenly over the top.

6. 6

   Bake the strips until they flake easily with a fork, 5 to 6 minutes. Remove the strips and continue baking the cubes for a further 5 minutes until they too flake easily.