Start by boiling the potatoes in salted water for about 15-20 minutes, or until they’re fork-tender. Add the minced garlic during the last five minutes of cooking.

Once the potatoes are ready, drain them and return them to the pot. Add the heavy cream, butter, salt, and pepper. Mash until creamy and smooth. Cover to keep warm and set aside.

In a bowl, combine the Cajun seasoning with the flour, a pinch of salt, and a dash of pepper. Place the breadcrumbs in a separate dish. In another bowl, beat the egg until smooth.

Take each salmon cube, coat it in the seasoned flour, dip it in the egg, and finally roll it in the breadcrumbs.

Heat a generous amount of olive oil in a non-stick skillet over medium heat. Carefully place the salmon nuggets in the hot oil, cooking for about 3-4 minutes on each side until golden brown.

Transfer the cooked salmon nuggets to a paper towel-lined plate to absorb excess oil.

Serve your crispy Cajun salmon nuggets over a generous helping of garlic cream mash. Garnish with fresh parsley for elegance and an extra sprinkle of Cajun seasoning if desired.