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Vietnamese Subtitles by Anh Tho Hoang

Le Creuset Pink Pot: http://shopstyle.it/l/h6GL
Marble Slab Board: http://shopstyle.it/l/h6hf
Nonstick Frying Pan: http://shopstyle.it/l/uvRN
Mini Food Processor: http://shopstyle.it/l/tSDD
Vitamix Blender: http://shopstyle.it/l/tSFm
Hot Plate Burner: http://shopstyle.it/l/jsCX
Crate and Barrel bowl: http://shopstyle.it/l/h6Gi
West Elm Gold Flatware: http://shopstyle.it/l/h6t3
My Staub: http://shopstyle.it/l/knN5
Anthropologie bowls: http://shopstyle.it/l/h6G3
My Latte Bowls: http://shopstyle.it/l/knNy
Cutting board: http://shopstyle.it/l/h6uj
KitchenAid Mixer: http://shopstyle.it/l/bZfs
Immersion Soup Blender: http://shopstyle.it/l/knOf
Le Creuset Dutch Oven: http://shopstyle.it/l/bPXm
Smeg Toaster: http://shopstyle.it/l/bPXr
Raccoon Salt Jar: http://bit.ly/2tzMFoU

Maple Glaze:
1/4 cup maple syrup
2 tbsp dijon mustard
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp kosher salt
1 tbsp olive oil

Nut Crust:
1/2 cup ground Pecans / Walnuts
2 tbsp chopped parsley
1/2 tsp smoked paprika
1/2 tsp kosher salt
2 tbsp melted butter

Spread the glaze over a fresh salmon fillet. Pat the nut crust on top. Bake at 400º F for 810 minutes until the crust is golden brown.

Serve over a bed of Kale salad or vegetables.

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