This restaurant entrée has a light and mild flavor, and it is not expensive to prepare—only 1 tablespoon of bourbon. . .
–crushed peanuts (one-quarter cup whole peanuts, crushed gently with the back of an ice cream spoon)
–brown sugar (2 tablespoons)
–soy sauce (3 tablespoons)
–bourbon (1 tablespoon)
–garlic (minced, 1 tablespoon)
–onion bits (2 tablespoons)
–lemon juice (3 squirts)
–clam juice (one-eighth cup)
–salt and pepper
–extra virgin olive oil
1 – Place the brown sugar, soy sauce, bourbon, garlic, onion bits, salt and pepper, and extra virgin olive oil in a small mixing bowl. Stir briskly.
2 – Place the salmon in a covered baking dish. Drench in lemon juice. Add clam juice. Then pour the sauce prepared in #1 atop the salmon.
3 – Place the peanuts in a plastic bag. Gently pound against the kitchen counter with the back of an ice cream spoon. Be especially gentle if your counter is granite!
4 – Place the partially crushed peanuts atop the salmon.
5 – Microwave on high for 3 minutes.
6 – Serve the salmon hot. –salmon inspired by 365 Salmon, by Mila Mason (a kindle e-book).