by Karin Calloway
Chicken nuggets are a favorite of children, but they’re usually not for the "adult" palate. For more adult taste and the "pop-ability" of the nuggets, I came up with Bourbon-Brown Sugar Salmon "Nuggets," a perfect cocktail party nibble.
The nuggets also make a delicious salad topper. Serve with mixed greens topped with shredded cheddar cheese, diced tomato, sliced green onion and tossed with honey mustard vinaigrette for a nice summer entrée salad.
Preheat oven to 450 degrees F. Line a baking sheet with a silicone mat or foil and spray with nonstick cooking spray. Drain the salmon nuggets well and pat dry with paper towels. Combine 1/3 cup of the chopped peanuts and 1 tablespoon of the pepper in a plastic bag. Add 1/3 of the salmon nuggets and shake to coat well. Place on prepared pan. Continue coating using 1/3 of the peanuts, 1 tablespoon of the pepper and 1/3 of the nuggets until all are coated. Bake 10 minutes.
Makes approximately 40 nuggets.
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