This is a recording of the International Cooking Show that took place on May 11th, 2022. In this edition of the Cooking Show, Bao Bui made Honey Dijon and Spicy Ginger Salmon, Potatoes with Provencal Herbs, and a modified version of Tabbouleh! We have attached an ingredient list for Bao's various recipe's below; we hope that you will try making this dish along with Bao at home! 

Ingredients

-       1.25 to 1.5 lb wild-caught salmon fillet (For best results, use wild-caught, not farmed-raised. I get mine from Costco.)

For honey Dijon sauce

-       1/4 cup butter, melted 

-       3 tablespoons Dijon mustard 

-       1 1/2 tablespoons honey 

-       1/4 cup dry bread crumbs or panko chips

-       1/4 cup finely chopped pecans (optional)

-       4 teaspoons chopped fresh parsley 

-       salt and pepper to taste 

-       1 lemon, for garnish (optional)

For spicy ginger sauce

-       Sesame oil

-       Fresh grated ginger

-       Srichaca chili garlic sauce

-       Sweet chili sauce

-       Ketchup

-       Soy sauce

-       Fresh ground pepper

For potatoes

-       About 2 pounds of potatoes (yellow potatoes work best)

-       Provencal herbs or any other herb seasoning

-       Fresh parsley to garnish

For parsley salad

-       About 2-3 bunches of Italian parsley (or any bundle of leafy greens like kale or Swiss chard)

-       Cucumber, diced

-       Roma tomato, diced

-       One or two limes (or even vinegar)

-       Olive oil

-       Salt and pepper to taste, or even any spicy seasoning like Ms. Dash’s