Tennessee Style Salmon Burnt Ends

• 3kg centre cut salmon portions (thick) – cut into cubes

The Glaze

• 1 cup ketchup
• 3 tbsp apple cider vinegar
• 3 tbsp brown sugar
• 6 tbsp honey
• 6 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 50ml Tennessee whiskey

Garnish/Accompaniments

• Coriander, lime, sour cream, mini flour tortillas

The Rub

• 6 tbsp smoked paprika
• 3 tbsp brown sugar
• 2 tsp salt
• 3 tsp cracked black pepper
• 3 tsp mustard powder
• 1 tsp garlic powder
• 2 tsp onion powder
• 2 tsp cayenne pepper

The Pickle

• 1 Lebanese cucumber
• 1/2 red onion
• 1 cup light olive oil
• 1 cup white vinegar
• 1/2 tsp salt
• 1 tsp wholegrain mustard
• 1 tbsp dried dill
• 1 tbsp whole black peppercorns
• 1/2 tsp chilli powder