Sesame Honey Mustard Glazed Salmon

1: Slice wild salmon steak in half and remove the bone from the middle.

2: Season with Chinese five spice, salt, and pepper.

3: Sear salmon on medium heat in butter or coconut oil for 2 minutes per side.

4: Add a little coconut aminos to the pan.

5: Glaze the salmon with honey, mustard, Greek yogurt, coconut aminos, minced garlic, and sesame oil.

6: Boil fingerling potatoes for about 10 minutes until soft.

7: Press down the boiled fingerlings with a cup to smash them.

8: Toss the smashed fingerlings in oil mixed with minced garlic, and season with salt and pepper.

9: Cook the fingerlings in an air fryer for 8 minutes at 390°F, bake for 20 minutes at 400°F, or pan fry them for a few minutes per side, flipping halfway.

10: For tahini dip, mix tahini with coconut aminos to taste and add yogurt to thicken if desired.