Roast the garlic

• Slice the top off the garlic head and place it on a baking tray.
• Drizzle with a little oil, wrap loosely and roast until soft and golden.

Boil the potatoes

• Place the potatoes in a stockpot, cover with water and add the chicken bouillon paste.
• Boil until fork tender, then drain.

Season the salmon

• Pat the salmon dry and season with salt, pepper, garlic powder, onion powder, Creole seasoning and Cajun seasoning.

Make the Cajun honey garlic sauce

• Melt the butter in a pan and add the minced garlic.
• Stir in the honey, soy sauce, Fire & Smoke Honey Garlic Seasoning, Cajun seasoning, Creole seasoning, salt and pepper.
• Simmer until slightly thickened.

Cook the salmon

• Sear the salmon in a hot pan, flesh side down, until golden.
• Flip and cook through, then pour over the Cajun honey garlic sauce and glaze.

Cook the broccolini

• Mix the chicken bouillon paste with water in a pan.
• Add the broccolini, salt, pepper, garlic powder and Garlic Butter Seasoning.
• Add the butter and cook until tender-crisp.

Mash the potatoes

• Mash the drained potatoes with the butter, heavy cream, sour cream, garlic powder, salt, pepper and Garlic Butter Seasoning.
• Fold in the roasted garlic and fresh parsley.

Plate and serve

• Spoon the mashed potatoes onto plates, add the broccolini and the glazed salmon.
• Spoon over extra sauce and garnish with parsley.