Sesame Honey Mustard Glazed Salmon and 2-Ingredient Tahini Dip
Inroduction
About this Recipe
By: Caitlin Greene
You know my love for seafood is undescribable. So, of course, many of my meals like this one include some type of seafood. This one with salmon and potatoes is one of my favorites. The salmon with the sauce and the crispy potatoes leaves me wanting a second plate. It is easy to make and does not require too much time.
To make this Sesame Honey Mustard Glazed Salmon and Potatoes, you will need:
-wild salmon steak
-Chinese 5-Spice
-salt
-pepper
-butter or coconut oil
-honey
-mustard
-coconut aminos
-garlic clove, minced
-sesame oil
-Fingerling Potatoes
-garlic clove, minced
-Salt and pepper
-Tahini
Here is how you will make this Sesame Honey Mustard Glazed Salmon and Potatoes:
First, season the salmon with the chinese 5-spice, salt and pepper. Heat a cast iron pan with the butter or coconut oil over medium heat. Add the salmon and let it sear for 2 minutes per side. Then, add the coconut aminos.
Next, combine the honey, mustard, yogurt, 1 tsp coconut aminos, minced garlic, and sesame oil together. Mix together until smooth. Glaze the salmon with this mixture. Remove and place salmon on a plate.
For the fingerling potatoes, boil the potatoes for about 10 minutes until soft. Using a cup, press down on the potatoes and “smash” them. Mix the oil and minced garlic for the potatoes together. Toss them into the potatoes. Season with salt and pepper to taste. Air-fry the potatoes for about 8 minutes on 390, or bake them for 20 minutes on 400 degrees F, or pan fry them on medium-high for a few minutes per side. No matter which method, be sure to flip halfway!
To make the tahini sauce, mix together the tahini and coconut aminos. If you want it thicker add a tiny bit of yogurt. Put the potatoes and sauce onto the plate with the salmon. Serve and enjoy!
Sesame Honey Mustard Glazed Salmon and 2-Ingredient Tahini Dip
Ingredients
- 1 pound wild salmon steak, cut in half, bone removed from middle
- ½ teaspoon Chinese 5-Spice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon butter or coconut oil
- 2 tbsp honey
- 2 tbsp mustard
- 1 tbsp plain Greek-style yogurt
- 1 tsp coconut aminos
- 1 garlic clove, minced
- 1 tsp sesame oil
Fingerling Potatoes
- 1 lb potatoes
- 1 tablespoon oil
- 2 teaspoon garlic clove, minced
- Salt and pepper
Tahini Sauce
- ¼ cup tahini
- 2-4 tablespoons coconut aminos
Instructions
- Season the salmon the Chinese 5-spice, salt and pepper.
- Heat a cast-iron pan with the butter or coconut oil over medium heat. Add the salmon and let it sear for 2 minutes per side. Add the coconut aminos.
- Combine the honey, mustard, yogurt, 1 tsp coconut aminos, minced garlic, and sesame oil together. Mix until smooth.
- Glaze the salmon with the mixture. Remove and place salmon on a plate.
- For the fingerling potatoes, boil the potatoes for about 10 minutes until soft. Using a cup, press down on the potatoes and “smash” them.
- Mix the oil and minced garlic for the potatoes together. Toss them into the potatoes. Season with salt and pepper to taste. Air-fry the potatoes for about 8 minutes on 390, or bake them for 20 minutes on 400 degrees F, or pan fry them on medium-high for a few minutes per side. No matter which method, be sure to flip halfway!
- To make the tahini sauce, mix together the tahini and coconut aminos. If you want it thicker then add a tiny bit of yogurt.
- Put the potatoes and sauce onto the plate with the salmon. Serve and enjoy!
