NUGGETS of Flavor!

This grown-up take on nuggets swaps salmon for chicken, with delicious results! Dip them in tartar sauce, or try them as a salad topper!

Crispy Salmon Nuggets

In a wide, shallow dish, whisk together 4 beaten eggs, 1 tsp salt and ¼ tsp pepper until frothy. Pour 3 cups instant mashed potatoes (like Idahoan) into a second wide, shallow dish. Cut 1 (1½ lb) boneless, skinless salmon fillet into 16 chunks. Working with one piece at a time, dip salmon in eggs to coat, letting excess drip off. Dip in potato flakes, patting firmly to coat and shaking off any excess. Place on a baking sheet. Repeat process to double-coat salmon. Heat ¼ cup olive oil in a large skillet over medium-high until very hot and shimmering, but not smoking. Place half the salmon in a single layer in the pan and cook, turning halfway through, until deep golden brown and cooked through, 4 to 5 minutes total. Transfer to a paper towel-lined baking sheet or a wire rack. Add 2 Tbsp oil to pan and repeat with remaining salmon. Serves 5