Ingredient: Chef’s note: Take ¾ cup of dried tapioca and cook in salted boiling water to yield 1 cup cooked.

Honey Chili Glazed Salmon with Coconut Tapioca Pearls and Mint Fish Sauce Vinaigrette

Recipe courtesy of Joseph Leonardi, CMC, AAC, Director of Culinary Operations with The Country Club (Chestnut Hill, Mass.)....